Caramel Crunch Cheesecake With Gingersnap Crust
Written By: kittencal on October 8, 2009 Leave a Comment
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Sit back and wait to receive rave reviews when you serve this at your holiday table!

Use only crispy gingersnap cookies which may be found at your grocery store, homemade is not recommended

Also my cheesecake with chocolate crust recipe HERE

Ingredients:

5 (1.4 ounce) Heath bars or Skor bars

CRUST:

1-1/2 cups finely ground gingersnaps cookies

5 tablespoons melted butter

3-4 tablespoons sugar

FILLING:

3 (8-ounce) packages cream cheese, room temperature (for best texture Philadelphia brand is recommended, do not use low-fat)

5 large eggs

2 tablespoons fresh lemon juice

1 tablespoons pure vanilla extract

1/4 cup all-purpose flour

2 cups full-fat sour cream

CARAMEL TOPPING:

1-1/2 cups sugar

1/4 cup water

1-1/2 cups plus 2 tablespoons heavy (35%) whipping cream

Instructions:————————————-

Preheat oven to 350 degrees F (bottom oven rack)

Spray the bottom of a 9-inch springform pan.

For the crust; in a medium bowl combine all crust ingredients together until well blended.

Press into the bottom of prepared pan.

Bake for 10 minutes; cool slightly.

Set oven rack to second-lowest position.

For  filling; in a large bowl using an electric mixer on medium speed beat cream cheese with sugar until fluffy (about 4 minutes).

Add in eggs, lemon juice and vanilla; continue beating until well blended.

Pour over the crust.

Bake for 1 hour.

After 1 hour of baking turn off the heat, open the door slightly and allow the cheesecake to remain in the oven for 1 hour (with heat turned off and the door slightly open).

Cool the cheesecake the place in refrigerator overnight.

After overnight chilling prepare the caramel topping (plan this ahead there is a 2 hour chilling time after topping with the caramel).

In a medium saucepan stir together the sugar and water over medium heat until the sugar dissolves.

Increase the heat slightly and boil without stirring until the mixture turns a deep amber color, swirling the saucepan and brushing down the sides with a wet pastry brush (about 8-9 minutes).

Add in whipping cream (the mixture will bubble) reduce heat to medium-low and simmer until reduced and thickened, stirring occasionally (this should take about 8 minutes and the mixture should be reduced to about 1-1/4 cups).

Chill until thickened but still pourable (about 20 minutes).

Spoon the caramel over the top of the chilled cheesecake (do not allow any of the caramel to drip down sides).

Sprinkle the top with chopped candy bars.

Chill at least 2 hours or more before serving.



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Baked Chicken With Mushroom Gravy
Written By: kittencal on October 7, 2009 Leave a Comment
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Serve with hot cooked noodles or mashed potatoes

Servings 4

Ingredients:

  • 2 (10-3/4 ounce) cans condensed cream of mushroom soup, undiluted
  • 1 teaspoon garlic powder, divided
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1 teaspoon seasoned salt, divided (can use white salt)
  • 1/2 teaspoon fresh ground black pepper, or to taste
  • 1 (5-ounce) can evaporated milk
  • 1 cup shredded cheddar cheese
  • 1/4 cup melted butter
  • 1 whole chicken, cut up (about 3-1/2 pounds)
  • oil (as needed)
  • 1 large onion, sliced (can use two medium onions)
  • 1/2 lb sliced fresh mushrooms
  • 4 large garlic cloves, minced (garlic lovers can use more)
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon paprika

Instructions:——————————————–

  1. In a large bowl combine two cans cream of mushroom soup with 1/2 teaspoon garlic powder, cayenne pepper, evaporated milk, 3/4 cup cheddar cheese, 1/2 teaspoon seasoned salt and 1/2 teaspoon ground black pepper; mix until well combined then set aside.
  2. Preheat oven to 425°F (set oven rack to lowest position).
  3. Pour the melted butter into a 13 x 9-inch baking pan.
  4. In a bowl combine 1/2 cup all-purpose flour with 1/2 teaspoon seasoned salt and 1/2 teaspoon garlic powder.
  5. Dredge the chicken pieces in the flour mixture one piece at a time to coat completely.
  6. Place the chicken in the pan skin-side down.
  7. Bake uncovered at 425 degrees F for 20 minutes.
  8. Turn the chicken over skin-side up and continue baking for 20 minutes.
  9. While the chicken is cooking heat oil in a skillet over medium-high heat; add in sliced onions and mushrooms and sauté until tender adding in the garlic the last 2 minutes of cooking time, then mix in with the mushroom soup mixture.
  10. After the last 20 minutes of cooking the chicken remove from oven and drain all fat from pan.
  11. Slightly warm the soup mixture in the microwave then then pour the soup mixture in the pan on top and around the chicken.
  12. Sprinkle the top lightly with paprika.
  13. Reduce oven heat to 325 degrees F
  14. Cover pan with foil and continue baking for about 20 minutes.
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Orange Cranberry Cake With Orange Glaze
Written By: kittencal on October 6, 2009 Leave a Comment
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Raisins may be substituted for the cranberries, I recommend to use freshly squeezed orange juice for the glaze and for color add in some orange extract to the cake batter if desired

Servings 9-12
Ingredients:

  • 1 cup sugar
  • 1/2 cup shortening (Crisco is good)
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2 teaspoons orange extract
  • 1/4 cup grated orange zest
  • 1 cup coarsely chopped cranberries (or use halves)
  • 1/2 cup chopped walnuts or pecans

GLAZE:

Instructions:———————————————

  1. Preheat oven to 350 degrees F.
  2. Set oven rack to second-lowest position.
  3. Grease an 11 x 7-inch baking pan
  4. In a large bowl, beat 1 cup sugar and the shortening with an electric mixer on medium or high speed until well mixed.
  5. Add in eggs one at a time, beating well after each addition, then add in orange extract.
  6. In a small bowl mix together flour, baking soda and salt.
  7. Add flour mixture and buttermilk alternately to egg mixture, beating on low speed after each addition JUST until combined.
  8. By hand stir in the orange peel, raisins and nuts.
  9. Transfer and spread the batter into prepared baking pan.
  10. Bake for 25-30 minutes, or until toothpick inserted in the middle comes out clean.
  11. For glaze; in a small bowl whisk together 1/3 cup sugar and the orange juice until no sugar granules remain; gradually pour over warm cake.
  12. Cool in pan on a wire rack for 30 minutes.
  13. Serve warm or cooled.
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Caramel Pecan Pumpkin Pie
Written By: kittencal on October 5, 2009 Leave a Comment
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Taken from my “Favorites” folder!…a purchased graham cracker crust makes this easy!

Servings 6-8

INGREDIENTS:

Crust:

1/4 cup caramel ice cream topping

1 prepared  graham cracker crust

1/2 cup chopped pecans

Filling/Topping:

2 (4-serving size)  vanilla flavor instant pudding mix

1 cup light cream (such as half and half)

1 cup canned pumpkin puree

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 (8-ounce) container Cool Whip frozen topping, thawed and divided

3-4 tablespoons caramel ice cream topping

chopped pecans

INSTRUCTIONS:————————————-

Spread 1/4 cup caramel ice cream topping over the crust, then sprinkle 1/2 cup chopped pecans over.

In a bowl beat the 2 boxes dry pudding mix with the pumpkin puree and spices until well blended.

Fold in  1-1/2 cups Cool Whip topping until blended, then spread over the crust; chill for at least 1 hour or more.

Top with remaining Cool Whip then drizzle the 3-4 tablespoons caramel ice cream topping over the Cool Whip, then sprinkle the top with chopped pecans (use any amount desired).

Return to refrigerator until ready to serve.


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Crock Pot Ham
Written By: kittencal on October 4, 2009 1 Comment
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You will probably never bake another ham in the oven once you try this recipe, you need a large crock pot for this and choose a size of ham that will fit into you crock pot anywhere from 7-8 pounds you may need to trim the ham slightly to fit, a spiral ham is not recommended for this
INGREDIENTS:

1/2 to 1 cup unsweetened pineapple juice or use enough to cover the bottom of your crock pot

2 cups brown sugar, divided

1 cured picnic ham (bone-in about 7-8 pounds)

INSTRUCTIONS:———————————————-

  1. Spray the inside of your crock pot with cooking spray.
  2. Pour the pineapple juice into the bottom of the crock pot.
  3. Sprinkle about 1-1/2 cups brown sugar onto the juice.
  4. Rub the remaining 1/2 cup brown sugar onto the ham.
  5. Place the ham fat-side down into the crockpot.
  6. Cover and cook on LOW for 8-9 hours (you may baste the ham about halfway through cooking time, do this quickly to prevent a lot of heat to escape from the crock pot).
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Kitten’s Roasted Brussels Sprouts
Written By: kittencal on October 4, 2009 Leave a Comment
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Roasting until golden brown is what gives these flavor, thinly sliced garlic cloves may be used in place of the powder however I find that the sliced garlic tends to burn while cooking,  remember to remove the outer leaves on each brussels sprout and the sprouts should be completely dry or water will accumulate in the bottom of your pan while roasting, for even cooking try to choose all the same size brussels sprouts
This recipe doubles easily and makes a wonderful side dish to holiday turkey dinner, you may make this hours in advance just warm before serving

Servings 6

Ingredients:

1 1/2 pounds brussels sprouts

2 tablespoons olive oil (can use more)

2 tablespoons melted butter

1 1/2 teaspoons garlic powder

1/2 teaspoon salt (I use seasoned salt)

fresh ground black pepper, to taste

freshly grated Parmesan cheese

Ingredients:——————————————

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

Slice off a small piece of the bottom core off of each brussels sprout then remove the outer layer of leaves and discard then place the sprouts in a large bowl.

In a small bowl whisk together the oil with melted butter, garlic powder and salt; pour over the sprouts and toss well to coat.

Transfer to baking pan.

Bake for about 35-40 minutes or until golden brown tossing a few times during cooking.

Transfer to a bowl then sprinkle with Parmesan cheese.

Posted on recipezazz.com

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Caramelized Onion Kugel
Written By: kittencal on October 3, 2009 Leave a Comment
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Purchase the really big jumbo onions, this will take some time in front of the stove as the onions may take up to 45 minutes to caramelize, to save some time you can fry the onions hours in advance or even days in advance and refrigerate until ready to use, I keep caramelized onions frozen in containers so I have them ready when I need them for recipes they freeze very well!

If I have any handy I like to also add in fresh sauteed mushrooms, you can use canned also

Servings 8-10

Ingredients:

10-ounces  wide egg noodles

1/4 cup canola oil

4 jumbo onions, chopped

2 teaspoon sugar

1 cup butter, chopped

12 eggs, lightly beaten

1 tablespoon salt, or to taste

fresh ground black pepper, to taste

Instructions:—————————————-

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

Heat oil in a large skillet over medium-high heat.

Add in onions and sugar; cook stirring until the onions are light golden brown (this may take up to 45 minutes).

Cook the egg noodles according to package directions; drain but do not rinse immediately transfer the hot noodles to a large bowl then add in cubed butter and browned onions; toss until the butter has melted.

Cool the noodle mixture just slightly then mix in the beaten eggs, salt and pepper; toss to combine.

Transfer to baking dish then spread out evenly with a spoon.

Bake in preheated oven for 45-60 minutes or until the top is golden brown.

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