BUTTER PECAN TURTLE BAR COOKIES

(Kay McVay)

Crust:

     2 cups flour

     1 cup firmly packed brown sugar

     1/2 cups softened butter

Carmel:

     2/3 cup butter

     1/2 cup firmly packed brown sugar

1 cup whole pecan halves

1 cup chocolate chips

Preheat oven to 350 degrees.  Combine crust ingredients.  Mix at medium speed 2 to 3 minutes.  Pat firmly into ungreased 9" x 13" baking pan.  Sprinkle nuts onto unbaked crust.  Prepare caramel layer and pour evenly over crust.  Bake for 18 to 22 minutes.  Remove and immediately sprinkle with chocolate chips.  Allow chips to melt 2 to 3 minutes.  Swirl and cool completely.  Cut.  Freezes well.

To prepare caramel layer:

     In saucepan, combine brown sugar and butter.  Cook over medium heat, stirring constantly until entire surface boils.  Boil 1/2 minutes 

     and stir constantly.

NEW YORK WHITE CHOCOLATE CHEESECAKE

(Kay McVay)

Crust:

     1 (9-oz.) pkg. chocolate wafer cookies, crushed (2 1/4 cups)

     6 T. butter, melted

Filling:

     2 (8-oz.) pkg. cream cheese, softened

     1/2 cup sugar

     3 eggs

     1 (12-oz.) pkg. (2 cups) white vanilla chips or 12 oz. vanilla-flavored candy coating, chopped, melted*

     1 cup whipping cream

     1 tsp. vanilla

Chocolate Sauce:

     1/3 cup semisweet chocolate chips

     1 T. butter

     1/4 cup boiling water

     3/4 cup sugar

     3 T. corn syrup

     1/2 tsp. vanilla or mint extract

1.  Place 12-inch square sheet of foil on rack below center oven rack in oven.  Heat oven to 325 degrees.  In medium bowl, combine crust ingredients, mix well.  Press in bottom and about 1 inch up sides of ungreased 10-inch springform pan.  Refrigerate while preparing filling.

2.  Beat cream cheese in large bowl with electric mixer at medium speed until smooth.  Gradually add 1/2 cup sugar, beating until smooth.  Add eggs, 1 at a time, beating well after each addition.  Quickly add melted chips, whipping cream and vanilla; beat until smooth.  Pour into crust-lined pan.

3.  Bake at 325 degrees for 55 to 65 minutes or until edges are set; center of cheesecake will be soft.  Turn oven off; open oven door at least 4 inches.  Let cheesecake sit in oven for 30 minutes or until center is set.

4.  Remove cheesecake from oven  Cool in pan on wire rack for 1 hour or until completely cooled.  Carefully remove sides of pan.  Refrigerate at least 4 hours or over night.

5.  In small heavy saucepan, combine chocolate chips, 1 T butter and boiling water.  Let stand 5 minutes.  Whisk chocolate mixture until smooth.  Add 3/4 cup sugar and corn syrup; mix well.  Bring to a boil over medium-low heat, stirring constantly.  Reduce heat to low; boil 8 minutes without stirring.

6.  Remove saucepan from heat.  Stir 1/2 tsp. vanilla into chocolate sauce.  Cool 15 minutes, stirring frequently.  Sauce will thicken as it cools. 

*To melt white vanilla chips, place 1 cup at a time in medium microwave-safe bowl.  Microwave on MEDIUM for 3 to 4 minutes or until melted, stirring once halfway through cooking.  Stir until smooth.

Mini Pumpkin Cheesecakes

       Ready in 2hr. 40 min.

1 1/2 cups white sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon pumpkin pie spice
2 tablespoons all-purpose flour
3 (8 ounce) packages cream cheese, softened
4 eggs
1 (15 ounce) can pumpkin puree
1/4 cup sour cream
1 teaspoon vanilla extract
1/4 teaspoon almond extract
24 mini graham cracker pie crusts (such as Keebler®)
1 1/2 cups whipped cream
1 pinch ground cinnamon, or more to taste

Preheat an oven to 350 degrees F (175 degrees C). Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in a small bowl.

Beat cream cheese in a large bowl until fluffy. Beat in eggs, pumpkin puree, sour cream, vanilla extract, almond extract, and sugar and spice mixture; mix until smooth and thoroughly combined. Spoon mixture evenly into the mini pie crusts.

Bake in preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate for 90 minutes before serving.

To serve, top each mini cheesecake with whipped cream and a pinch of cinnamon.


Printed from Allrecipes.com

Jess's Crockpot Beef Stew

When we were at a play date a few weeks ago, my sweet friend Jess served this for lunch over mashed potatoes, and it was DELICIOUS!! And it's an easy slow cooker recipe, which makes it that much better.

Serves 4 : 1 1/2 cups per serving

3- to 4 1/2 quart round or oval slow cooker

Slow cooking time: 8 to 10 hours on low, plus 10 minutes on high

OR 5 to 6 hours on high plus 10 minutes on high

Dark beer gives this stew its complex flavor.   You'll definitely want to soak up all the sauce, so serve the stew over whole-wheat no-yolk noodles, brown rice, or mashed potatoes

Ingredients

1 lb. boneless sirloin steak, all visible fat discarded, cut into 1/2 inch cubes

1/4 tsp salt

1/4 tsp pepper

2 tsp olive oil

1 small onion, chopped

1 1/4 cups fat free, low sodium beef broth

12 oz dark beer

2 medium turnips or potatoes (about 1 pound total), peeled and cut into 1/2 inch cubes

2 medium carrots, halved lengthwise and cut crosswise into 1/2 inch slices

1 medium rib of celery, chopped

2 medium garlic cloves, minced

1/4 tsp dried thyme, crumbled

2 tbsp all-purpose flour

2 tbsp cold water

2 tbsp snipped fresh parsley (optional)

1 tbsp balsamic vinegar

Spread the beef on a large plate.  Sprinkle the salt and pepper over the beef.  Toss to coat.  In a large nonstick skillet, heat the oil over the medium-high heat, swirling to coat the bottom.  Cook the beef and onion for 5 minutes, or until the beef is browned on all sides, stirring frequently.  Transfer to the slow cooker.

Stir in the broth, beer, turnips, carrots, celery, garlic, and thyme.  Cook, covered, on low for 8 to 10 hours or on high for 5 to 6 hours., or until the beef and vegetables are tender.

Put the flour in a small bowl.  Add the water, whisking to dissolve.  Quickly pour into the beef mixture, stirring until well combined, and re-cover the slow cooker.  If using the low setting, change it to high.  Cook for 10 minutes, or until the sauce is slightly thickened.  Stir in the parsley and vinegar.

Cook's tip:  If you don't care for dark beer, you can use light beer instead, or for a nonalcoholic alternative, substitute an additional 11/2 cups of fat-free, low sodium beef broth for the beer.

Crazy Cake

Crazy Cake                                              Mary Sirotak

Bake 350 degrees, 9x13 pan    DO NOT GREASE THE PAN!

Sift the following directly into the pan:

-3 cups flour                 -2 tsp. baking soda

-1tsp. salt                     -1/3 cup cocoa

-2 cups sugar

Make 3 holes in the dry ingredients.

-In the first hole put 1 tsp vanilla

-In the second hole put 2 Tbsp vinegar

-In the third hole put ¾ cup salad oil.

-Pour 2 cups water over all.

Mix and blend with a fork. NO NOT BEAT, but be sure all ingredients are thoroughly blended.    Bake for 35 minutes. 

When cool frost with the following Mock Whipped Cream:

-1/2 cup margarine (part butter)     -1 tsp vanilla

-1/2 cup white sugar                       -1/2 cup milk

-dash of salt                                    -3 Tbsp flour

Blend milk and flour and cook to thick paste. COOL to lukewarm. Beat rest of ingredients in mixer. Add lukewarm paste and beat until creamy. BE SURE PASTE IS COOL ENOUGH

After spreading the Mock Whipped Cream on the cake, proceed with the following: Combine and bring to a boil and boil one minute:

-1 Tbsp cocoa               -1/8 cup margarine

-1/8 cup milk                -1/2 cup sugar

-1 Tbsp Karo syrup

Add 1 tsp vanilla and beat with a wooden spoon until right consistency (like fudge). Pour in a design on the cake. DO NOT SPREAD

White Bean Chicken Chili

Courtesy of Kerry

Ingredients:

1 1/2 lbs chicken breasts, diced/cubed (approx. 3 c)
1 (48 oz.) can of white beans (great northern beans)
24 oz. salsa
1 tsp cumin
24 oz. water or chicken broth
shredded colby jack cheese

Directions:
1. Put chicken and broth/water in a large pot. Boil until chicken is cooked through.
2. Dump everything else in (except the cheese).
3. Simmer for 45 minutes.

Serve:
It's especially good served over cornbread and then topped with the shredded colby jack cheese.

Dennis's House Seasoning

Use on pretty much anything :)

Equal parts: Salt, Pepper, Onion Powder, Garlic Powder and Paprika

Julie's Salad

Always a hit!

Ingredients:

• Ranch dressing packet - mix with milk and mayo according to directions and refrigerate for at least 30 minutes ahead of time
• 1 head Green leaf lettuce, washed and dried well
• 1/2 red cabbage, shredded or chopped
• 2 cups cheddar cheese, shredded
• Crumbled bacon or bacon bits
• Croutons

Directions:

Mix lettuce, cabbage, shredded cheese, bacon, and croutons.  Add dressing right before serving and toss well.

Fish Tacos

Fish Tacos 

(from Chris Daugherty)

You can either buy a pack of beer batter and just follow those directions, or you can make your own.  I have also bought the tortilla crusted tilapia from Costco and it tastes delicious and saves a lot of work.  If you don't want to fry it, you can also just make it with grilled fish. I think most of the taste is in the sauce.  

For the batter:

·  2 cups flour

·  1 tablespoon baking powder

·  1 teaspoon kosher salt

·  1/4 teaspoon cayenne pepper

·  Dash Old Bay Seasoning

·  1 bottle brown beer, cold

·  Cornstarch, for dredging

For the Sauce:

·  1/2 cup Mayo

·  1/2 cup Sour Cream

·  Chili Powder

·  Garlic Powder

·  Pepper

·  juice of 1 lime

For the Taco:

·  Corn Tortillas

·  Green Cabbage

·  Limes

·  mild white fish

mix equal parts mayo and sour cream, i just eyeball the chili powder and garlic powder. add the juice of one lime, mix and refrigerate for an hour. 

I use mahi mahi and cut them into small strips. Dredge them in the cornstarch and then coat them in the beer batter. Cook in the oil, it only takes a couple minutes per piece. Heat corn tortillas in a microwave by wrapping them in a damp paper towel and heating for about 20 seconds. heat no more than five at a time.

shred the cabbage, put it on the warm tortilla, put on the fish and sauce and serve with a lime wedge

Old Fashioned Chichen Noodle Soup

8 cups Chicken Stock or fat-free, lower-sodium chicken broth
2 (4-oz) skinless, bone-in chicken thighs
1 (12 oz) skinless, bone-in chicken breast half
2 cups diagonally sliced carrots
2 cups diagonally sliced celery
1 cup chopped onion
6 ounces uncooked medium egg noodles
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

1. Combine the first 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat; simmer 20 minutes. Remove childen from pan; let stand for 10 minutes. Remove childen from bones; shred meat into bite-sized pieces. Discard bones.
2. Add carrots, celery, and onion to pan; cover and simmer for 10 minutes. Add noodles, and simmer 6 minutes. Add chidken, salt, balck pepper; cook for 2 minutes or until noodles are done.

(When I have made this, I have used only skinless, boneless chicken breast so as not to fuss with the bones and it came out great.)

Elizabeth's Pasta Salad

Elizabeth brought this to small group last week, and it was really good. It was filling enough to be a main dish if you had a salad or something to go with it.

4 diced cooked chicken breasts

1 lb of rotini cooked and cooled

1 red pepper diced

2.5 cups of diced celery

1 red onion

mix together

Dressing

1/4 c. white wine vinegar

3/4 c mayo

1/3 c dijon mustard

1.5 t salt

1 t coarse pepper

1/2 c sugar

1/4 c dillweed

~Mix together. 

Banana Crisp

Here it is, ladies. The delicious dessert from last night! Enjoy!

BANANA CRISP

3 med. bananas, cut in 1/2" slices

2 Eggs

½ cup half and half

2 tablespoons sugar

1 teaspoon vanilla

¼ tsp. salt

3 tablespoons butter

⅓ cup brown sugar

⅓ cup flour

⅓ cup rolled oats

½ teaspoon cinnamon

Cut bananas into ½” coins and place equal amounts into ramekins (4) and set aside.   Beat eggs and when color turns pale add sugar, half&half, vanilla and blen until smooth.   Pour the custard through a strainer into the ramekins until bananas are covered.

Combine brown sugar, flour, oats, and cinnamon into a bowl and mix by hand.   Take butter and cut into the until mixture has a texture of wet sand and set aside.

Bake in a 350 degree oven for about 10 minutes or until custard is set and then remove from oven and sprinkle crumb topping on top.   Place in oven set on broiler and until top is browned.

Serve warm topped with ice cream or whipped cream.

Serves 4.

Trudy's Pasta e Fagioli

(This is not the Trudy that we buy our meat from, but I picked up this recipe at our Farmer's Market last summer)

1 lb ground beef or sausage
1 (15 oz) can chicken stock
2 Tblsp beef bouillon
64 oz tomato sauce/juice (We liked it best using 64 oz of a simple, traditional spaghetti sauce)
1/2 cup diced onion
1 tsp oregano
1 tsp basil (I used a couple handfuls of fresh basil because I had some to use up, and it was delicious!)
1/2 tsp thyme
2 tsp garlic (I used garlic powder, but fresh would probably be even better)
3/4 c. julienne carrots
3/4 c. celery, sliced
2 (15 oz) cans of beans (any kinds: kidney, red, cannelloni, etc.)
1/2 lb. Ditalini pasta (I couldn't find this, so I used rotini)
salt and pepper to taste

Brown sausage or beef in a large stock pot. Drain and but back into the pot. Add the rest of the ingredients while warming on the stove. Once you have added the pasta, let cook for at least 30  minutes (longer for a thicker soup). STIR OFTEN to keep pasta from sticking to the bottom.

Vegetarian Chili

My neighbor brought some of this over to us the other night, and it is really yummy! Looks easy, though I've never made it. We ate it with homemade rolls and veggie sticks with dip. It was a filling meal.


1TBSP Olive Oil

2 onions, chopped
2 minced garlic cloves
1 TBSP chili powder
1/2 tsp cumin
1 tsp oregano
1 28oz stewed tomatoes
1 can chopped green chili's
4 cups Vegetarian Broth
1 cup corn
15oz Kidney Beans
15oz Black Beans
salt and pepper  

In a large pot, heat oil over medium heat.  Add onions, garlic, and cook and stir for about 5 minutes.
Add chili powder, cumin, oregano and cook 1 minute.  Add broth, tomotoes, corn chili's and both beans.  Bring to a boil and then reduce heat to low. Simmer 15 minutes.  Season w/ salt and pepper, if needed.

Chicken Pot Pie

(1 batch makes 2 pies)

Ingredients:
-A total of four crusts. You can buy two boxes of roll-out crusts found in the refrigerated section near the rolls/cinnamon rolls. OR you can buy one box of crusts and then two frozen crusts that are found in the freezer section near the whipped cream. The frozen ones come in pans, so they are good to use if you are bringing a meal to someone.
-3-4 Chicken Breasts, cooked (approx 2 c. or more)
-1 can Cream of Potato soup
-1 can Cream of Chicken soup
-1 lg. can (30 oz) or canned veggies - I use mixed, but you can use any kind
-3/4 c. milk

1. Preheat oven to 350.
2. Mix all ingredients except crusts in a large bowl.
3. Line 2 pie pans with crusts if you didn't buy the frozen kinds.
4. Divide the mixture between the two pans. Roll out the remaining crusts over the tops of the pies. Trim excess crust and pinch crusts together. Vent tops.
5. Bake for 30 - 40 min (ours always takes a lot longer... closer to 60 min.)
*You can freeze these uncooked. Just cover with saran wrap and then foil.

Buttery Rolls

These are the rolls I made for Christmas. They're super easy if you have a bread machine, and quite a crowd pleaser. It's originally from AllRecipes.

Ingredients

• 1 cup warm milk (70 to 80 degrees F)
• 1/2 cup butter or margarine, softened
• 1/4 cup sugar
• 2 eggs
• 1 1/2 teaspoons salt
• 4 cups bread flour
• 2 1/4 teaspoons active dry yeast

Directions

1. In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. When cycle is completed, turn dough onto a lightly floured surface. Divide into 24 portions; shape into balls. Place in a greased 13-in. x 9-in. x 2-in. baking pan. Cover and let rise in a warm place for 15 minutes. Bake at 375 degrees F for 13-16 minutes or until golden brown.