Creme Brulee Cheesecake Bars

Check out Bettycrocker.com for more recipes like this one.1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix1 (4 serving size) package French vanilla instant pudding and pie filling mix
2 tablespoons packed brown sugar
1/2 cup butter or margarine, melted
2 1/2 teaspoons vanilla
2 eggs, plus
3 egg yolks
2 (8 ounce) packages cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely crushed
          
1 Mix cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg in bowl, until soft dough forms. Press dough in bottom of greased (bottom and sides) of 13x9-inch pan.               
2. Beat cream cheese, sour cream and sugar in bowl until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.               

3. Bake at 350 degrees F for 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Store covered in refrigerator. 

Sonic Onion Rings Recipe

Check out  http://www.copykat.com/2009/11/28/taco-bell-taco/ for more of these great recipes.

 

You can make this wonderful fast food treat, you don’t have to be too exact
in measuring anything out.  This can be a messy process, and I really suggest
trying to use one hand for dry ingredients, an another for once you begin to dip
the onion rings into the milk.  It will go easier this way.  I would suggest
making a really large batch of these up at one time, and inviting over a lot of
people.  These are messy, but they taste so good.

Sliced and separated Spanish onions
Pan or bowl of water
Pan or bowl of
all purpose flour
Pan or bowl of melted vanilla ice milk
Pan or bowl of
ground corn meal
Cookie sheet for air drying
Place above items on counter in order listed. Dip onion in water, then flour
(shake off excess), dip in melted ice milk, then corn meal. Gently shake off
excess and place on cookie sheet to air dry for at least 20 minutes.
Fry
until browned.
Sifting the flour and corn meal once in a while keeps lumps out and makes it
easier to coat the rings When placing on cookie sheets to save room, lean on top
of each other to allow entire ring to dry

Tacos

Check out http://www.copykat.com/2009/11/28/taco-bell-taco/ for more great recipes.
1/3 lbs lean ground chuck
1 1/2 tablespoons masa corn flour
4 1/2
teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic
powder
1/2 teaspoon seasoning salt
1/2 teaspoon paprika
1/4 teaspoon
cumin
1/2 teaspoon garlic salt
1/4 teaspoon sugar
1 teaspoon instant
minced onion
1/2 teaspoon beef bouillon
 Taco Ingredients
12 taco shells
1 C. shredded Cheddar Cheese
1/2 head Shredded
lettuce
2 Roma tomatoes, diced
Cooked Meat Mixture
Meat Directions
Mix together all ingredient except the meat. Stir the spice mixture well
making sure that all spices have been blended well. Crumble ground beef and
brown stirring well. Remove from heat, rinse with hot water and drain water and
grease from beef.  Return beef to the pan and add spice mix.  Add 3/4 – 1 cup
water to ground beef and seasoning and simmer on medium low temperature for 20
minutes. Simmer until most of moisture has cooked away. Remove from heat when
moisture in meat as dissipated but meat is not dry

Alice Spring Chicken

Check out http://www.copykat.com/2009/11/28/taco-bell-taco/ for more great recipes.
Chicken Breast 1/2" thick (maybe frozen)
Chicken Breast should be skinless
and boneless
Honey Mustard
6 Pieces of Bacon Sliced in Half and Fried
Crisp
1/2 tsp McCormick Season All
1 C. Sliced Mushrooms (Canned or In
Jar) drained
3 C. Shredded Colby/Monterey Jack Cheese
Parsley for
Garnish
Rub chicken breast with Seasonal All and set aside to marinated for 1 hr.
While the breast is marinating fry bacon crisp and drain. Shred cheese and set
aside.
Gather all other items together and make ready for the preparation.
Take chicken from marinate and saute on medium heat in pan with just enough
oil to prevent sticking. Cook on both sides until a slight golden color and
cooked in the middle but not dry. Remove from pan.
Spread chicken breast
with honey mustard, cover with a layer of mushrooms, three slices of bacon and
then sprinkle with shredded Colby/jack cheese, chicken should be covered with
shredded cheese. Pop in heated oven at 350 degree’s or a micro just until the
cheese melts. Sprinkle with parsley and extra honey mustard may be served on the
side.
Honey Mustard
1/2 C. Prepared Salad Mustard
1/4 C. Honey
1/4 C.
Light Corn Syrup
1/4 C. Mayonnaise
Blend all together until completely
until smooth and free from lumps. The corn syrup may be adjusted depended on how
sharp the mustard might be or to your taste.

Chicken and Gnocchi Soup

Yield: 8 servings.

1 cup chicken breasts, cooked and diced (you can use a

rotisserie chicken)

4 tablespoons butter

4 tablespoons flour

1 quart

half and half

1 14 ounce can chicken broth

1/2 cup celery, finely

diced

2 garlic cloves, minced

1 cup carrots, finely shredded

1 cup

onion, finely diced

1 cup fresh spinach, coarsely chopped

1 tablespoon

extra virgin oil

1/2 teaspoon thyme

1/2 teaspoon parsley

Freshly grated parmesan cheese –

optional

1 pound potato gnocchi – can buy this in the gourmet section of many

supermarkets

Sauté the onion, celery, and garlic in the butter and olive oil,

over medium heat when the onion becomes translucent, add the flour, and make a

roux, let the butter and flour mixture cook for about a minute before adding 1

quart of half and half.


Cook gnocchi according to package directions.


Into the roux add in the carrots and chicken. Once the mixture becomes thick

add the chicken broth. Once the mixture thickens again, add the cooked gnocchi,

spinach, and seasonings, simmer until soup is heated through.


Comments about this recipe:  You can add more chicken if you like.  While you

could use left over cooked chicken breasts, I really think using the rotisserie

chicken that are found in many grocery stores is the best way to get the optimal

flavor of this soup.  If you want to make the soup lower calorie you can use

milk instead of half and half.  Half and Half, does taste better, and it also

reheats better than milk does.

Nine Layer Dip

 

2 strips lean bacon

1 16 0z Can Refried Beans Plain

1/2 C. Sour

Cream

1/2 tsp. Taco Seasoning

3/4 C. Shredded Cheddar Cheese

3/4 C.

Guacamole (Frozen or Prepared is Fine)

1/3 C. Diced Tomatoes (about 1 Romano

Tomato)

1 Tbsp. Fresh Cilantro Chopped Finely

2 Tbsp. Sliced Black

Olives

2 Tbsp. Finely Sliced Green Onions


Fry diced bacon until done, add refried beans and cook slowly and stirrer

frequently until the bacon and bacon drippings are mixed through about 15

minutes, remove from heat. Mix taco seasoning with sour cream and set

aside.

To built 9 layer dip place ingredients in this order.

Place refried

beans on serving platter spread out to 1 – 1 1/2 inches thick.

1/2 C.

shredded cheese

1/2 C. prepared sour cream

3/4 C. guacamole

diced

tomatoes

diced cilantro

black olives

sliced green onion

1/4 C.

cheese for garnish


Serve with crisp corn chips and a very cold beverage of choice. Makes a great

snack or light lunch.

Sweet and Sour chicken

• 2/3 cup soy sauce
• 2 teaspoons minced garlic
• 1 tablespoon minced ginger
• 1/4 cup flour, plus seasoned flour for dredging
• 1/4 cup cornstarch
• 1 pound chicken, cut into 1-inch cubes
• Kosher salt and pepper
• Vegetable oil, for frying
• 1 cup ketchup
• 1/4 cup sugar
• 1/4 cup red wine vinegar
• 1 ounce honey
• 1 tablespoon vegetable oil
• 1/2 tablespoon sesame oil
• 1/3 cup large diced Vidalia onion
• 1/3 cup large diced celery
• 1/3 cup carrots sliced 1/4-inch thick, on a bias
• 1/3 cup large diced red bell pepper
• 1/3 cup large diced green bell pepper
• 1 cup fresh pineapple, cut into 1-inch
  cubes

Directions

In a large non-reactive bowl, combine soy, garlic, ginger, flour, and

cornstarch. Season the chicken generously with salt and pepper. Place the pork in

the bowl and toss to cover. Marinate in the refrigerator

overnight.




Drain off any excess marinade and dredge the pork

in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of

oil to 350 degrees F. Fry the chicken in batches, until golden brown. Drain on

paper towels. Reserve on a warm plate.




In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to

blend.




In a small roasting pan heat the canola and sesame oils. Place the chicken and

vegetables into the pan and cover with the ketchup mixture. Bring to a simmer and cook until the

chicken is tender.

Polenta Pizza with Spinach, Mushrooms, Bacon & Tomatoes

I seen this recipe at http://en.petitchef.com/recipes/polenta-pizza-fid-430502 and thought it looked really good, can't wait to make it and then I will post some pictures.


Makes 4 generous main dishes or 36 appetizer servings

2 tablespoons extra virgin olive oil, more for pan
½ cup whole milk
2½
cups water
Salt
1 cup coarse cornmeal
Freshly ground black pepper
5
strips of bacon, cooked crisp and crumbled
10 ounces cremini mushrooms,
chopped
2 cups baby spinach
1 roma tomato, sliced
1 cup shredded
fontina cheese

1. Brush a layer of olive oil on a pizza pan or cookie sheet. In a medium
saucepan over medium-high heat, combine milk, water and a large pinch of salt.
Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady
stream, whisking all the while to prevent lumps from forming. Turn heat to low
and simmer, whisking frequently, until thick, 10 or 15 minutes. If mixture
becomes too thick, whisk in a bit more water; you want a consistency approaching
thick oatmeal.

2. Stir 1 tablespoon oil into cooked cornmeal (polenta). Spoon it onto
prepared pan, working quickly so polenta does not stiffen; spread it evenly to a
thickness of about ½ inch all over. Sprinkle with salt and pepper, cover baking
sheet with plastic wrap and put it in refrigerator until it is firm, an hour or
more (you can refrigerate polenta overnight if you prefer).

3. Heat oven to 450 degrees F. Put polenta in oven and bake for 25 to 30
minutes, or until it begins to brown and crisp on edges. Meanwhile, put one
tablespoon oil in a large skillet over medium heat. Add the mushrooms and cook,
stirring occasionally, until they have released all of their moisture, about 5
minutes. Use a slotted spoon to take the mushrooms out of pan; set aside. Add
spinach to skillet and sauté until it releases its water and pan becomes dry;
sprinkle with salt and pepper.

4. Take polenta out of oven, sprinkle with fontina cheese, then spread
spinach evenly on top of cheese and top with mushrooms, bacon and sliced tomato.
Put pizza back in oven for two minutes, or until cheese begins to melt and the
toppings are warmed through. Cut into slices and serve hot or at room
temperature. Top with grated Parmesan cheese and crushed red pepper flakes, if
desired.

Hummus

3 tablespoons lemon juice
¼ cup water
6 tablespoons tahini
2
tablespoons olive oil, plus extra for drizzling
1 can chickpeas, drained and
rinsed
2 cloves garlic, crushed or minced
½ teaspoon salt (I prefer
kosher)
¼ teaspoon ground cumin
Parsley for garnish

1. Combine water and lemon juice in a measuring cup.

2. Whisk together the tahini and olive oil in a small bowl or large measuring
cup.

3. Set aside 2 tablespoons chickpeas for garnish.

4. Process remaining chickpeas, garlic, salt and cumin in a food processor
until almost fully ground, about 15 seconds. Scrape down bowl with rubber
spatula.

5. With machine running, add lemon juice/water mixture in a steady stream
through the feed tube. Scrape down bowl and continue to process for 1
minute.

6. With machine running, add the tahini/oil mixture in a steady stream
through the feed tube, and continue to process until the hummus is smooth and
creamy, about 15 seconds, scraping down the bowl as needed.

7. Transfer the hummus to a bowl, cover with plastic wrap, and let sit for at
least 30 minutes.

8. When ready to serve, sprinkle with the reserved chickpeas, parsley, and
drizzle with olive oil.

Serving: Serve hummus with
your favorite vegetables, pita chips, naan, or anything you prefer!

Storing: Hummus should be
stored in an airtight container in the refrigerator for up to 1
week.

Deep Fried Onion and dipping sauce

 

Dipping Sauce

1/2 c. mayonnaise
2 tsp. ketchup
2 Tbsp. horseradish (little
less)
1/4 tsp. paprika
1/4 tsp. salt
1/8 tsp. garlic powder
1/8 tsp.
dried oregano
dash ground pepper
dash cayenne pepper

Combine all ingredients and mix well. Cover and place in the refrigerator for
at least 30 minutes before serving.

• 1 Vidalia onion, skin removed
• 2 eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoons cayenne pepper
• 1/4 teaspoon dried oregano
• 1/8 teaspoon dried thyme
• 1/8 teaspoon ground cumin
• Peanut oil, for frying
• Creamy dill dipping sauce, recipe follows

 

Heat oil in a deep-fryer to 350 degrees F.

Whisk together the egg and the milk in a medium sized bowl.

In a separate bowl combine the flour, salt, peppers, oregano, thyme, and cumin.

Slice 1/2-an inch off the top of the onion and the bottom of the onion. Slice
the onion in half, about 3/4-of the way down without slicing all the way
through. Slice into quarters, then into 1/8s. Repeat this until you have cut the
onion into 14 sections. Spread the "petals" of the onion apart and dip the onion in the milk mixture.
Then coat it liberally with the dry ingredients. Separate the "petals" and
sprinkle the dry coating between them.

Place the battered onion in the hot oil and fry until golden brown, about 10 minutes. Remove
to a paper towel lined sheet tray and season with salt and pepper.

Pasta Chicken Cheese Casserole

1-1/2 cups uncooked medium shell pasta

2 tablespoons all-purpose flour

1/4 cup water

1-1/4 cups chicken broth

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1/2 cup VELVEETA Pasteurized Prepared Cheese Product diced

1/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon paprika

1-1/2 cups cubed cooked chicken breast

3 tablespoons dry bread crumbs

1 tablespoon butter, melted

 

Cook pasta according to package directions. Meanwhile, in a saucepan, combine the flour and water until smooth. Gradually stir in broth.
   Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the soup, cheese and seasonings. Cook and stir for 5 minutes or until cheese is melted.
   Drain pasta; place in a bowl. Stir in soup mixture and chicken. Transfer to a greased 1-1/2 qt. baking dish. Toss bread crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 30 minutes or until golden brown. Yield: 2-4 servings.

Baked Spaghetti

 

1 cup chopped onion

1 cup chopped green pepper

1 tablespoon butter

1 can (28 ounces) Hunt’s® Original Diced Tomatoes, undrained

1 can (4 ounces) mushroom stems and pieces, drained

1 can (2-1/4 ounces) sliced ripe olives, drained

2 teaspoons dried oregano

1 pound ground beef, browned and drained, optional

12 ounces spaghetti, cooked and drained

2 cups (8 ounces) shredded cheddar cheese

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1/4 cup water

1/4 cup grated Parmesan cheese

In a large skillet, saute onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives, oregano. Add ground beef if desired. Simmer, uncovered, for 10 minutes.
   Place half of the spaghetti in a greased 13-in. x 9-in. baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 12 servings.

Sausage and Rice Casserole

I use to make this when my kids were little, they loved it. I have been thinking about my kids a lot when they were little this past few weeks and so a lot of the recipes I use to make keep popping up in my mind.

 

16 fresh pork sausage links (about 1 pound)

1/2 medium green pepper, chopped

1/2 medium sweet red pepper, chopped

1 tablespoon canola oil

3 cups cooked long grain rice

4 to 5 medium tomatoes, peeled and chopped

1 package (10 ounces) frozen corn, thawed

1 cup (4 ounces) shredded cheddar cheese

2 tablespoons minced fresh parsley

1 tablespoon Worcestershire sauce

1 teaspoon salt

1 teaspoon dried basil

1 cup soft bread crumbs

2 tablespoons butter, melted

Place sausages on a rack in a baking pan. Bake at 350° for 15 minutes or until lightly browned and no longer pink. Cut into 1-in. pieces; set aside.
  In a large skillet, saute peppers in oil for 3 minutes or until crisp-tender. Transfer to a 3-qt. baking dish. Add the sausages and the next eight ingredients. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 6-8 servings.

Davis Lewis Orchards Beet Chips

This was at the bottom of the bag, it was an after thought to take a picture.

 

I was at Safeway today and came across these beet chips. I added them to my basket not 100% sure

if I would get them or not. I am so glad I did, I loved them. I just wished they were not made with oil. I had David try them and he loved them, even my husband thought they were good but since they were high in carbs he did not eat very many. My son Jacob would not even try them and Danny did not much care for them.  If you like beets you will love these, even if you you don't like beets you will like them. My husband and son do not like beets and these were a huge hit.

Butterscotch Pecan Cookie Mix in a Jar

Butterscotch Pecan Cookie Mix in a Jar
1 1/4 cups - all-purpose flour
1/2 teaspoon - baking soda
1/2 teaspoon - salt
3/4 cup - firmly packed Light Brown Sugar
1 cup - butterscotch chips
3/4 cup - chopped pecans
Combine flour, baking soda and salt in a small bowl. Spoon into 1 quart, widemouthed canning jar. Layer remaining ingredients in order given, making sure to pack down each layer firmly. Clean inside of jar with a dry paper towel after each layer. Decorate lid by cutting fabric into a 7-inch wide square or circle. Secure with a rubber band and tie with a decorative ribbon and accents.
Attach these instructions to the jar:
In a large mixing bowl, cream together 2/3 cup softened butter or margarine, 1 egg and 1/2 teaspoon vanilla until combined.
Slowly add contents of jar and mix well. Drop by rounded teaspoonfuls onto greased cookie sheet.
Bake at 375°F for 9-11 minutes or until lightly browned.
Makes about 3 dozen cookies
http://www.dominosugar.com/Recipe.aspx?id=586

Cranberry Loaf

1/3 cup packed brown sugar

3 tablespoons all-purpose flour

2 tablespoons cold butter or margarine

3/4 cup finely chopped pecans

BREAD:

2 cups all-purpose flour

3/4 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/4 teaspoon salt

1 egg

3/4 cup orange juice

3 tablespoons butter or margarine, melted

2 tablespoons grated orange peel

1 cup fresh or frozen cranberries

1/2 cup golden raisins

 

In a bowl, combine brown sugar and flour.  Cut in butter until crumbly.  Stir in pecans; set aside.               

1. In a large bowl, combine the flour, sugar, baking powder, nutmeg, allspice and salt.  In another bowl, beat the egg, orange juice, butter and orange peel.  Stir into dry ingredients just until moistened.  Fold in cranberries and raisins.  Transfer half of the batter to a greased 9-in. x 5-in. x 3-in. loaf pan.  Sprinkle with half of the streusel; repeat layers.  Bake at 350 degrees F for 65-70 minutes or until a toothpick comes out clean.  Cool for 10 minutes before removing from pan to a wire rack.