Layered Turtle Cheesecake

CRUST:
1 cup all-purpose flour
1/3 cup packed brown sugar
1/4 cup finely chopped pecans
6 tablespoons cold butter
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/3 cup packed brown sugar
1/4 cup plus 1 teaspoon all-purpose flour, divided
2 tablespoons heavy whipping cream
1-1/2 teaspoons vanilla extract
4 eggs, lightly beaten
1/2 cup milk chocolate chips, melted and cooled
1/4 cup caramel ice cream topping
1/3 cup chopped pecans
GANACHE:
1/2 cup milk chocolate chips
1/4 cup heavy whipping cream
2 tablespoons chopped pecans
Optional garnish: pecan halves and additional caramel ice cream topping

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12-15 minutes or until set. Cool on a wire rack.
In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until combined. Remove 1 cup batter to a small bowl; stir in melted chocolate until blended. Spread over crust.
Combine caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
For ganache, place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. Spread over cheesecake. Sprinkle with chopped pecans. Refrigerate until set. Garnish with pecan halves and additional caramel topping if desired. Yield: 12 servings.

*picture courtesy of Taste of Home

Apple Strusel Cheesecake Bars

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup firm butter or margarine
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1 egg
1 can (21 oz) apple pie filling
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts

1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
2. Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
3. Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.
4. Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.
5. Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours.

***I also think they are delicious straight from the oven with a scoop of ice cream! : )

Idaho Potato Strips

3 large potatoes, cut into 1/2 inch strips
1/2 C milk
1 Tbsp butter
salt and pepper to taste
1/2 C shredded cheddar cheese

In a greased 9x13 inch pan, arrange potatoes in a single layer. Pour milk over potatoes. Dot with butter. Sprinkle with salt and pepper. Cover with foil and bake at 425 degrees for 30 or until potatoes are tender. Sprinkle with cheese and bake for 5 more minutes until cheese is melted.

Banana Slush Punch

2 ripe bananas
1/2 C. sugar
1 1/2 C. water
24 oz. pineapple juice
1 can frozen orange juice concentrate
1 can frozen lemonade concentrate
1 1/2 C. water
4 liters lemon lime soda

Place ripe bananas, sugar and 1 1/2 cups water in blender. Blend until smooth. Pour into large bowl. Add pineapple juice, orange juice concentrate, lemonade concentrate and 1 1/2 cups water, mix well. Freeze in two gallon Ziploc bags. Remove from freezer about 2 hrs before serving. Serve with lemon lime soda.

Potato Cheese Soup

5 C. chicken broth (5 t. bouillon & 5 c. water)
1 3/4 C. finely chopped celery
3/4 C. finely diced onion
8 C. potatoes, peeled and diced small
1 t. salt
2 C. grated carrots
3/4 C. butter
3/4 C. flour
6 C. milk
2 1/2 C. cheddar cheese

Combine broth, celery, onions, potatoes, carrots and salt. Boil for 10 minutes or until potatoes are the consistency that you like them. In small saucepan melt butter and add flour. Mix well and add to soup. Stir well and add milk. After it thickens add cheese.

Potato Slabs

3 russet potatoes
Salt, to taste
Black pepper, to taste
Paprika, to taste
1/3 cup Colby-jack cheese ( I used whatever I had on hand)
5 slices of bacon, cooked and diced
Green onions for garnish, if desired
Sour cream, if desired


Preheat oven to 375. Clean and scrub potatoes well. Slice the potatoes into 1/4" thick slices Be sure to error on the thicker side or they'll end up too crispy). Place potatoes on lightly buttered baking sheet and season each side with salt, black pepper, and paprika. Cook for 30 minutes. Flip potatoes over and cook for an additional 15 minutes.2. Remove pan from oven and place a pinch of cheese and bacon on top of each potato slab. Return the pan to the oven and cook until cheese is melted and bubbly, about 10 minutes. Serve with green onions and sour cream, if desired.

Corn Bread

Mix together
1 c. applesauce
2/3 c. sugar
2 eggs
then add:
1 c. buttermilk
1 tsp. soda
2 c. corn meal
1 tsp. salt
3 oz instant vanilla pudding

Bake at 375 degrees for 30 minutes.

Cheese Ball

1 -8 oz Cream cheese

2 Tbsp Crushed Pineapple

3-4 Tbsp Chopped Green Pepper (desired size)

1/2 Pkg Lipton Onion Soup Mix

Mix together in a bowl until well blended. Roll in crushed pecans. Serve with your favorite crackers.

Rhubarb Slush

8 cups diced fresh or frozen rhubarb
1 pkg. (16 oz.) frozen unsweetened strawberries
3 cups sugar
8 cups water
1 pkg (3 oz) strawberry gelatin
1/2 cup lemon juice
11 cups ginger ale, chilled
Rhubarb curls, optional

In large saucepan or stockpot bring the rhubarb, strawberries, sugar and water to a boil. Reduce heat; simmer uncovered for 5-8 minutes or until rhubarb is tender. Press through a sieve; discard pulp. Stir in gelatin and lemon juice until dissolved. Transfer to a freezer container and freeze. May be frozen for up to 3 months. To use frozen rhubarb mixture: In a punch bowl or several pitchers, combine equal amounts of rhubarb mixture and ginger ale. Or for one serving combine 1/2 c. slush and 1/2 c. ginger ale in a glass. Garnish with rhubarb curls if desired. Serve immediately. 22 servings (1 cup each)
*If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in colander but do not press liquid out.

Brownie Pumpkin Cheesecake

Brownie Base
1 box (1 lb 3.9 oz) dark chocolate fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box

Filling
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1/2 cup canned pumpkin (not pumpkin pie mix)
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon pumpkin pie spice
1/2 cup semisweet chocolate chips, melted

DIRECTIONS
1. Heat oven to 350°F. Spray 10-inch springform pan with cooking spray. Make brownie batter as directed on box for basic recipe; spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
2. Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth and creamy. Beat in pumpkin until well blended. On low speed, beat in eggs 1 at a time, just until combined. Stir in vanilla and pumpkin pie spice. Reserve 1/2 cup filling in small bowl. Pour remaining filling over baked brownie base.
3. Stir melted chocolate into reserved filling; place chocolate in large resealable food-storage plastic bag. Seal bag; cut off 1 corner of bag. Squeeze bag to pipe jack-o'-lantern face on cheesecake.
4. Bake 40 to 45 minutes or until center is almost set. Cool 30 minutes. Run knife around edge of pan to loosen cheesecake. Cool 30 minutes longer. Refrigerate at least 2 hours before serving. Cover and refrigerate any remaining cheesecake.

Monterey Chicken

- 4-6 boneless, skinless chicken breasts

- your favorite bbq sauce

- Zesty Italian Salad Dressing

- 1/2 c chopped green onion

- 1 c diced roma tomatoes

- 1/2 pkg cooked bacon

- shredded monterey jack or colby-jack cheese

Marinate chicken breasts in Italian Dressing for 12-24 hours. Grill Chicken breasts. Place grilled chicken in a baking dish and brush with BBQ sauce (both sides.) Top each chicken breasts with slices of cooked bacon, cheese, diced tomatoes, and sliced green onions. Bake at 350 degrees until cheese is melted through.

Peach 'N' Cream Dessert

2/3 (doubled) cup graham cracker crumbs
9 teaspoons sugar

4 Tablespoons butter, melted

20-24 large marshmallows

4 Tablespoons orange juice

9 teaspoons powdered sugar

1 1/2 cups heavy cream

2 cups chopped fresh peeled or frozen unsweetened peaches, thawed

Line a 8 x 8 glass dish with plastic wrap; coat with cooking spray. In a small bowl, combine the cracker crumbs, sugar and butter. Reserve 2 tablespoons for topping. Press remaining crumbs into the prepared pan; set aside.

In a microwave-safe bowl, melt marshmallows with orange juice; stir until smooth. Cool. Whisk in powdered sugar until smooth. In a mixing bowl beat 1 cup of cream until stiff peaks form. Fold into marshmallow mixture. Fold in peaches. Pour over crust. Cover and refrigerate overnight.

The next day using plastic wrap, lift dessert onto platter and top with additional whipping cream and graham cracker crumbs. To make fresh whip cream (1/2 c. cream, 1/8 c. sugar, 1/2 t. vanilla).

** Substitution** I thought that raspberries would be good in this dessert so I followed the same recipe but used 1 1/2 little cartons of fresh raspberries.