Pumpkin Amaretto Cheesecake

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2 cups crushed shortbread cookies
¼ cup toasted finely chopped almonds
⅓ cup melted unsalted butter

16 oz room temperature cream cheese
1 cup packed brown sugar
2 cups fresh pumpkin puree
2 eggs
4 egg whites
⅛ tsp cream of tartar
1 ½ tsp cinnamon
½ tsp nutmeg
3 tblsp flour
½ cup sour cream
2 tblsp amaretto --- or more, depending on your taste ;-)

1 cup whipping cream
½ tsp almond extract
¼ cup powdered sugar
Fresh grated nutmeg, for garnish

• Preheat oven to 325°F.
• In an 8” springform pan, mix cookie crumbs, almonds and melted butter.
• Press the mixture evenly onto the bottom and sides of the pan.
• Refrigerate crust until ready to fill.
• In a large bowl using electric mixer, whip cream cheese until smooth.
• Add in brown sugar, blending until thoroughly mixed.
• Add pumpkin, and eggs, blending until smooth.
• Add cinnamon, nutmeg, flour, sour cream and Amaretto until blended.
• In a separate bowl, whip egg whites and cream of tartar at high speed until soft peaks form.
• Fold egg white mixture into the cheese mixture.
• Pour combined mixture into prepared crust.
• Set springform on a cookie sheet.
• Bake 60-90 minutes, until center is almost set and jiggles slightly.
• Turn off oven and let cake stay in oven with oven door propped open until completely cooled.
• Remove from oven and chill uncovered overnight in refrigerator.
• Remove sides of pan.
• Beat whipping cream, almond extract and sugar until soft peaks form.
• Spread on chilled cake just before serving.
• Sprinkle freshly grated nutmeg on top as garnish.

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Fried Green Tomatoes

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Slice 4 large green tomatoes into 1/2" slices.

In one bowl, mix 1/2 cup flour, 1/2 teaspoon salt and 1/2 teaspoon pepper.

In a second bowl, mix 1/2 cup milk and 2 eggs.

In a third bowl, mix 1/2 cup corn meal, 1/2 cup bread crumbs, 1/2 teaspoon salt and 1/2 teaspoon pepper.

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Dredge the tomatoes thru the flour mixture, dip them in the milk/egg mixture, then dredge them thru the corn meal/bread crumb mixture.

Deep fry until golden brown.

Serve warm with ranch dressing on the side.

Thai Peanut Butter Chicken Wraps

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3 Boneless, Skinless Chicken Breasts
2 Tablespoons Olive Oil
1 cup Peanut Butter
1 cup Pad Thai Sauce
1 cup Chopped Green Onions
6 Burrito-Sized Flour Tortillas
4 Cups Finely-Shredded Lettuce
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Thinly slice the chicken and cook in olive oil until thoroughly done.
In a separate bowl, mix the peanut butter, pad thai sauce and green onions.
Spread sauce on burritos.
Microwave each burrito for 20 seconds.
Add chicken and lettuce.
Roll up and enjoy!
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Death by Garlic & Onions

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½ cup olive oil
1 lb sweet Italian sausage links, sliced
10 cloves garlic, peeled and sliced
2 onions, peeled and sliced
¼ teaspoon Italian seasoning
3 tablespoons fresh parsley, chopped
1 lb penne pasta, cooked and drained
⅓ cup parmesan cheese
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Heat the olive oil in a large skillet.
Brown the sausage, garlic and onions until sausage is browned.
Stir in the seasoning and parsley.
Remove from heat.
Toss with the pasta.
Sprinkle parmesan on top.
Serve with a nice salad and some crusty bread.

Broccoli Salad

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1 1/2 cups mayonnaise
4 tablespoons apple cider vinegar
2/3 cup sugar
4 bunches broccoli (florets only)
1 lb bacon, cooked and chopped
1 lb cherry or grape tomatoes, halved
1 cup raisins (optional)
1 cup chopped red onion
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In bowl, mix mayonnaise, vinegar and sugar.
Add remaining ingredients and toss.
Make in advance overnight, for best flavor.
Served Chilled.

Key Lime Pie

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This is SO easy to make, only takes 3 ingredients plus a graham cracker crust and a lime for garnish, and it tastes unbelievable! 

1 Graham Cracker Crust
1/2 cup Key Lime Juice
8oz Cool Whip
14oz Sweetened Condensed Milk
1 Lime for Garnish
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Mix the juice, cool whip and milk in a bowl until well blended.
If desired, mix in about six drops of green food coloring.
Pour mixture into the pie crust.
Chill.
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For the garnish, slice two slices of the lime.
Cut the limes slices in half.
Cut each half-slice in half, but don't cut through the peel.
Twist each half, being careful not to break the peel.
Place each half in the middle of the pie in a "+" sign

Reese’s Peanut Butter Cheesecake

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1 Roll of frozen peanut butter cookie dough, thawed
5 pkgs cream cheese (8oz each), softened, room temp
1 ½ cups sugar
3 tablespoons all-purpose flour
3 large eggs, room temperature
8oz sour cream, room temperature
1 ½ tsp vanilla extract, room temperature
1 cup peanut butter, room temperature
Crumbled Reese’s peanut butter cups
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Preheat oven to 325º F.
Press the cookie dough into the bottom of a 9” spring form pan.
Cream the cheese and sugar together until smooth.
Gradually add the flour and mix until combined.
Beating on low speed, add the eggs, one at a time, until just blended.
Add the sour cream and vanilla and beat until just blended.
Do not over-mix the batter.
Pour over the cookie dough crust and bake for 1 hour 15 minutes.
Turn the oven off and leave the cake in the oven for an additional 30 minutes.
Remove from the oven and place in the refrigerator for 2 hours (or more) or until set.
I usually allow mine to set overnight.

* When baking, be sure to place the cheesecake pan on a cookie sheet, as the cookie dough crust will produce oils that you don’t want in the bottom of your oven.

* Be sure to place the cake pan in or on something to avoid direct contact with your refrigerator shelf.

Strawberry Cobbler

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1 stick butter, melted
3 quarts fresh strawberries, hulled and quartered
1 cup sugar
1 cup flour
1 ½ teaspoons baking powder
¾ cup milk
¼ cup sugar
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Preheat the oven to 350°F.
Pour the melted butter into the bottom of a 9x13 pan.
Layer the strawberries on top of the butter.
Mix together the 1 cup of sugar, the flour and the baking powder.
Stir in the milk.
Pour the batter over the strawberries.
Sprinkle the ¼ cup of sugar on top.
Bake for 60 minutes.
Serve warm or cold and with a scoop of vanilla ice cream, if desired.

Perfect Buffalo Wings (and super-easy too!)

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I tried making buffalo wings many times and never got them to come out right.  They were always too soggy, not crispy enough, mushy, etc.  Finally, I was at my sister's house one night and watched her make them.  Voila!  I finally had a method for getting the perfect buffalo wing!  Thanks to my sister, Deb Rogers.
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Vegetable oil (enough for deep-frying the wings)
3 lbs chicken wing sections
1 bottle hot sauce
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While the oil is heating in a deep pan, rinse and dry the wing segments.
Deep-fry wings until browned.
Toss in hot sauce, and then place in a 400° oven.
Once the sauce on the wings dries in the oven, toss the wings again in the remaining sauce.
Bake for another 15-20 minutes.
Serve with ranch or bleu cheese dressing on the side.
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Note 1: Do not batter or flour the wings!
Note 2: Always disinfect your counters, stove and sink after handling raw poultry!

Mexican Lasagna

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2 lbs ground beef or ground turkey
1 large onion, chopped
3 cans refried beans (16oz each)
2 pkgs taco seasoning
1 tablespoon ground cumin
1 tablespoon chili powder
10 flour tortillas
Shredded cheddar cheese
Thinly sliced green onions
Chopped tomatoes
Sour cream
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Crumble and brown the ground beef or turkey with the onion.
Mix in the refried beans.
Mix in the taco seasoning, cumin and chili powder.

Put a layer of the meat/bean mixture in the bottom of a 9x13 pan.
Cover with a layer of tortillas, trimmed to fit.
Cover with another layer of the meat/bean mixture.
Sprinkle with some of the cheese.
Cover with a layer of tortillas, trimmed to fit.
Repeat the layers (tortillas, meat/bean mixture, cheese).

Bake at 375 for about 20 minutes.
Sprinkle green onions and tomatoes on top.
Serve with a dollop of sour cream.

Note: Be sure all of the tortillas are covered with the meat/bean mixture. If not, the tortillas will burn and be too crispy.

Bruschetta Chicken Pasta

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2 tablespoons olive oil

1 ½ lbs boneless, skinless chicken breasts, cut into strips

⅓ cup chicken broth

¼ teaspoon garlic powder

10 oz Philadelphia cooking cream

2 cups cooked bowtie pasta

12 basil leaves, cut into thin strips

Chopped tomatoes, for garnish

Grated parmesan cheese, for garnish

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Cook chicken in olive oil in a large skillet until done.

Stir in broth and garlic powder.

Cook for 3 minutes.

Stir in cooking cream and basil.

Cook for 3 minutes.

Stir in pasta.

Serve with chopped tomatoes and parmesan cheese on top.

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Italian Sausage Skillet

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1 ¼ pounds Italian sausage links

2 zucchini, cubed

2 yellow squash, cubed

1 onion, peeled & chopped

2 cans stewed tomatoes (14 ½ oz ea)

Hot cooked rice or pasta

Brown the sausage until no longer pink. 

Drain.

Cut sausage into ¼” slices. 

Return sausage to skillet to brown completely.

Add zucchini, squash and onion.

Cook and stir for 2 minutes.

Stir in the tomatoes.

Reduce heat and simmer for 15 minutes.

Serve over rice or pasta.

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Apple Burritos

1/2 stick butter, melted
4 flour tortillas
2 tablespoons sugar
2 tablespoons cinnamon
1 can apple pie filling

Brush butter on one side of the burrito.  
Spoon 1/4 of the pie filling in the middle of the buttered side of the tortilla.
Sprinkle with sugar and cinnamon.
Roll the tortilla to form a burrito.
Brush the top of the tortilla with butter.
Sprinkle with sugar and cinnamon.

Bake at 400 for about 10 minutes, or until filling is heated.
Serve with a scoop of vanilla ice cream on top.
Yield:  4 burritos.
Mmm...mmm...good!

French Toast Bake

1 Loaf Sliced White Bread

8oz Cream Cheese

1 Dozen Eggs

1 Cup Milk

¼ Cup Vanilla

1 Cup Sugar

¼ Cup Cinnamon

Maple Syrup

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Break up ½ of the loaf of bread and layer it in the bottom of a greased 9x13 pan.

Slice the cream cheese and layer it on top of the bread in the pan.

Break up the other ½ of the bread and layer it on top of the cream cheese.

In a separate bowl, mix together the eggs, milk, vanilla, sugar and cinnamon.

Pour mixture over the bread and cream cheese.

Press bread with hands to soak up the mixture.

Cover and refrigerate overnight.

Bake in a 350 degree oven, covered, for 30 minutes.

Uncover and bake for another 30 minutes.

Serve with warm maple syrup and a breakfast meat (ham, bacon, sausage).

Garlic-Roasted Pork

6 cloves garlic, peeled and crushed

2 tablespoons extra-virgin olive oil

1 tablespoon dried oregano

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon pepper

2 lb boneless pork loin

1. Combine garlic, oil, oregano, paprika, salt & pepper in a food processor or blender and puree.

2. Rub pork all over with the seasoning mix and wrap tightly with plastic wrap or in a large sealable plastic bag.

3. Let marinate in refrigerator for at least 20 minutes or up to one day.

4. Preheat oven to 350 degrees.

5. Remove pork loin from plastic and place in a shallow roasting pan.

6. Roast, uncovered, until a thermometer inserted in the middle of the loin registers 145 degrees (50-60 minutes).

7. Let rest for 10 minutes, then slice and serve.

Corn Dog Casserole

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2 cups thinly sliced celery

1 1/2 cups sliced green onions

2 tablespoons butter

1 1/2 lbs hot dogs

2 eggs

1 1/2 cups milk

2 teaspoons ground sage

1/4 teaspoon ground black pepper

2 (8.5oz) packages dry corn muffin mix

2 cups shredded sharp cheddar cheese

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1. In a medium skillet, saute celery and onions in butter for 5 minutes.

2. Place saute mixture in a large bowl and set aside.

3. Slice hot dogs lengthwise into fourths, then into thirds.

4. In same skillet, saute hot dogs for 5 minutes or until lightly browned.

5. Add hot dogs to celery/onion mixture.

6. Preheat oven to 400 degrees.

7. In a large bowl, combine eggs, milk, sage and pepper.

8. Add hot dog mixture.

9. Stir in corn bread mix and 1 1/2 cups of cheese.

10. Mix all together.

11. Spread into a lightly greased, shallow, 3-qt baking dish.

12. Top with remaining 1/2 cup cheese.

13. Bake uncovered in preheated oven for 30 minutes, or until golden brown.

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Crock Pot Loaded Baked Potato Soup

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6 large potatoes, peeled & cut in 1/2-inch cubes
1 large onion, chopped
1 quart chicken broth
3 cloves garlic, minced
1/4 cup butter (1/2 stick)
2 1/2 teaspoons salt
1 teaspoon pepper

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1 cup half & half
1 cup shredded sharp cheddar cheese
3 tablespoons chopped fresh chives

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1 cup sour cream
8 slices bacon, fried and crumbled
Shredded sharp cheddar cheese

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Combine the first seven ingredients in a large crock pot.
Cook on low for 8 hours or on high for 4 hours.
Mash the mixture to coarsely shop the potatoes.
Stir in the cream, cheese and chives.
Top with sour cream, bacon bits and cheese.

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Strawberry No-Bake Cheesecake

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2 cups graham cracker crumbs
1 stick butter, melted
1/4 cup sugar

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32 oz. Cream Cheese, room temperature
3/4 cup sugar
1/2 cup strawberry preserves
16 oz. frozen strawberries, thawed and drained
8 oz. cool whip

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Mix the graham cracker crumbs, butter and 1/4 cup sugar.
Press firmly into the bottom of a 13x9 pan.
Refrigerate while preparing the filling.

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Beat the cream cheese and 3/4 cup sugar until smooth.
Add preserves and mix until well-blended.
Stir in strawberries.
Gently stir in the cool whip.
Spoon over the crust and refrigerate at least 4 hours before serving.

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Note: Instead of frozen strawberries, you can use 2 cups of fresh strawberries, fork-mashed with 3 tablespoons of sugar.

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This is so fresh, cool, relaxing, and insanely easy to make! Enjoy!!

Apple Nut Cake

Cake:

2 sticks butter, melted
1 cup sugar
3 eggs
1 teaspoon vanilla
2 cups self-rising flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans
5 apples, cored, peeled, and sliced into thin wedges
1/4 cup apple jelly

Preheat oven to 350 degrees.
Lightly grease a 9" or 10" springform pan.
Beat butter and sugar until fluffy.
Mix in eggs and vanilla.
Combine flour and seasonings. Stir into creamed ingredients.
Add pecans and mix until well-blended.
Note: Batter will be thick.
Measure 2/3 cup of batter and set aside.
Spread remaining batter in the bottom of the pan.
Arrange the apple wedges on top of the batter.
Heat and stir the apple jelly until melted and smooth.
Brush jelly over the apples.
Carefully spoon the reserved batter around the outside of the apple wedges.
Spread the batter with the back of a spoon to make a 1/2" border.
Bake for 45-50 minutes.

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Topping:

1/2 stick butter
2 tablespoons milk
1/2 cup brown sugar
1/2 cup chopped pecans

When cake is done baking, combine butter, milk and brown sugar in a saucepan.
Bring to a boil, stirring constantly.
Remove from heat and stir in the pecans.
Spread topping over the cake and bake for another 5-10 minutes, until the topping bubbles.
Cool in pan for 15 minutes.
Remove sides of the pan.
Let stand 45 minutes before serving.

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If desired, top with a scoop of French Vanilla ice cream.

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ENJOY!!

Peach Cobbler

1 stick butter, melted
1 1/2 cups sugar
1 cup flour
1 1/2 teaspoons baking powder
3/4 cup milk
2 large cans of sliced peaches (29 oz each)
1 tablespoon cinnamon

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Heat oven to 350 degrees.
Pour melted butter in the bottom of a 9x13 pan.
Put 1/2 cup of the sugar and all of the cinnamon in a bowl and set aside.
Drain both cans of peaches, but reserve the syrup from one of the cans.
Pour the drained peaches into the pan.
Mix together the other 1 cup of sugar, flour, and baking powder.
Stir in the peach syrup and milk.
Pour mixture over the peaches.
Sprinkle the cinnamon and sugar mixture over the top.
Bake 45-60 minutes.
Serve plain or with a scoop of vanilla ice cream.

Cream Puffs

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1 cup water
1 stick butter, melted
1/2 teaspoon salt
1 cup flour
4 eggs
Powdered sugar for dusting
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Preheat oven to 400 degrees.
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Bring water, butter and salt to a boil.
Remove from heat.
Stir in flour until mixture forms a ball.
Add eggs and stir vigorously until mixture is smooth and glossy.
Scoop dough onto a lightly greased cookie sheet.
Bake for 30-40 minutes or until golden brown.
Cut off tops of puffs and allow to cool.
(Do not allow to cool with the tops on, they will be doughy inside)
Pick out the inside dough and fill with pudding, cake icing, or whatever you feel like.
Dust with powdered sugar, if desired.
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Note: I use a #12 scoop which makes 4 baseball-size cream puffs.
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If you make these, please let me know what you think.

Bread Pudding w/ Vanilla Sauce

Bread Pudding:

1 - 16oz loaf of bread, torn into small pieces
1.5 cups sugar
4 eggs
4 cups milk
2 teaspoons vanilla
cinnamon to taste
6 pats butter

Preheat oven to 350.
Butter a 9x13 pan.
Mix together the sugar, eggs, milk and vanilla.
Spread bread pieces evenly in the bottom of the pan.
Pour mixture over bread and press lightly until all bread is moist.
(Note: I add a cup of raisins and chopped walnuts or pecans at this point. S'up to you!)
Sprinkle cinnamon on top.
Top with six pats of butter.

Bake for 50 minutes.

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Vanilla Sauce:

1 cup water
2 teaspoons vanilla
1 stick butter
1 cup sugar
2 tablespoons cornstarch or flour

Bring water, vanilla and butter to a boil.
Mix sugar and cornstarch (or flour) together then stir into the boiling water mixture.
Reduce heat and stir until mixture starts to thicken.
Pour over baked bread pudding and allow it to set for a few minutes.

Serve warm and enjoy!

If you make this, drop me a comment to let me know what you thought.