Christmas = Caramel Cravings

Here is my handout from a class I taught recently with my favorite Caramel Recipes.  

CHRISTMAS = CARAMEL CRAVINGS   

Much faster…..but just as tasty as one of my old time favorites. 

7 MINUTE CARAMELS

Combine in a 2 quart bowl:

1/4 c. butter

1/2 c. sugar

1/2 c. brown sugar

1/2 c. light corn syrup

1/2 c. sweetened condensed milk

Microwave on high for 2:22 minutes 3 times stirring every 2:22 minutes, for a total of about 7 minutes. Pour into buttered 8 x 8 glass pan.  Cool. Cut. Wrap individually in waxed paper. 

OR

14 MINUTE CARAMELS = a double batch (TO USE THE WHOLE CAN OF SWEETENED CONDENSED MILK AND TO HAVE TWICE AS MANY CARAMELS!!)  Use a 4 qt. bowl – double all the ingredients – Microwave 3:33 minutes 4 times stirring every 3:33 minutes, for a total of about 14 minutes. – Pour into a buttered 9x13 glass pan. 

HINTS:  To test the caramels to see if they have cooked enough – pour a spoonful of caramel into a cup of ice water. 

When cutting caramels use a plastic knife or kitchen shears. 

GIFT IDEAS – wrap in waxed paper and toss into a lunch sack or wrap in TP rolls or make a paper plate basket. 

ADDITIONAL USES ….

NO MESS CARAMEL APPLES ….. Cut an apple in half, core it and hollow it making a nice sized cavity, pour the caramel into this cavity, when caramel has set up, cut into slices and serve.....

TURTLES ..... Pecans, caramel and chocolate

PRETZEL STICKS …. dip in caramel and drizzle or dip in chocolate

6 MINUTE CARAMEL SAUCE

1/4 c. butter

1/2.c. sugar

1/2 c. brown sugar

1/2. c. light corn syrup

1 can sweetened condensed milk, divided

Place first 4 ingredients and 1/2 of the sweetened condensed milk in a 2 qt. glass measure and stir well. Microwave for 2 minutes 3 times stirring every 2 minutes, for a total of 6 minutes. Stir in remaining sweetened condensed milk. If sauce is too thick stir in water 1 T. at a time until desired consistency. Microwave for 20 to 30 seconds at serving time.  Pour over ice cream....top with nuts, whipped cream and more caramel sauce......YUMMY!  It is great on just about anything!!!

GIFT IDEA – Pour into canning jars and you have an instant gift. 

CARAMEL APPLE NAUCHOS 

Spread sliced apples on plate.  Drizzle with caramel sauce.  Sprinkle with mini chocolate chips. 

HINT:  soak apples in salt/water OR pineapple juice/water solution to prevent them from turning brown. 

SALTED CARAMEL CHEESECAKE

1/2 c. butter, divided in half

1/2 c. sugar

1/2 c. brown sugar

1/2 c. light corn syrup

14 oz. sweetened condensed milk, divided

1 1/2 c. Club Cracker crumbs or Graham Cracker crumbs (I prefer Club)

16 oz. cream cheese

3 eggs

1 t. vanilla

1/2 c. sour cream

Stir together in a 2 qt. glass measuring cup: 1/4 c. butter, sugar, brown sugar, corn syrup and 1/2 c. sweetened condensed milk.  Microwave on high for 2:22 minutes 3 times stirring every 2:22 minutes for a total of about 7 minutes.

Remove caramel mixture from microwave and stir in the remainder of the sweetened condensed milk.  Pour 2/3 c. of this mixture into another bowl and save for topping. Place the rest of the caramel mixture in mixer bowl.

Wrap outside of a 10 inch springform pan with 2 layers of aluminum foil.   In the springform pan mix together the cracker crumbs and 1/4 c. melted butter and pat into bottom of pan forming a crust.

Add cream cheese to the mixer bowl (along with the caramel) and beat on high for 1 minute.

Add eggs, vanilla and sour cream and beat on high for 1 minute.

Pour caramel mixture over the crust in springform pan. Place springform pan in a larger pan filled with 1/2 inch of water and then place in a 325 degree oven and bake for 50 to 60 minutes, until center is set.

Remove from oven and remove springform pan from water. Remove the foil and cool cheesecake on a wire rack.

Refrigerate for at least 4 hours (chill overnight for best flavor). Remove from springform pan to serving platter.  Microwave the reserved caramel mixture for 20 seconds and then pour over the top of the cheesecake. Sprinkle with course Kosher Salt, to taste and serve.

CARAMEL POPCORN

1 c. unpopped popcorn, popped

1 c. light corn syrup

1 c. butter

1 c. brown sugar

1 c. sugar

Cook in saucepan, stirring occasionally and boil for 1 minute.  Remove from heat.

Stir in:  1 t. vanilla

Pour over popped popcorn.  Stir and enjoy!

CARMELLOW CORN.........AKA: KARL MALONE CORN

1/2 c. butter or margarine

1/2 c. brown sugar

3 c. miniature marshmallows

2 qt. popped popcorn

nuts, optional

In 2 qt. bowl, microwave butter & sugar 1 to 2 minutes. Stir in marshmallows. Cook 1 more min. Pour over popcorn (and nuts). Make into balls or serve in bowls.  FAST, EASY, and GOOD!!!

No Bake Cheesecake

No Bake Cheesecake
14 oz. Sweetened condensed milk
1/3 c. lemon or lime juice
8 oz. cool whip
8 oz. cream cheese (Must be at room temperature)
Beat 2 minutes.  Pour into a graham cracker crust.  Chill for at least 2 hours before serving.

Karla's Favorite Recipes of 2014.......

Karla’s Favorite Recipes of 2014

In January, shortly after our fire, my sister, Janet brought me a salad with this yummy dressing on it.  It was so good, I just had to have the recipe.  I love this and have made it all year long!! 

Strawberry Salad Dressing

1 c. olive or canola oil

1 c. sugar

6-8 lg. strawberries (fresh is best but frozen works)

1/2 t. black pepper

3/4 t. salt

1/2 t. dried parsley

1/2 c. apple cider vinegar

Place all ingredients in blend and blend.  Refrigerate.   Serve over mixed salad greens, sliced strawberries, cucumbers, etc.  Topped with sunflower seeds or sliced almonds.  There are tons of possibilities!

In March for our Stake RS Birthday Event we had some awesome Birthday Cakes for dessert!!  This one shared by Carla White was my favorite!! 

Hawaiian Cake

Stir together:     2 c. sugar

2 c. flour

2 t. soda

Mix in:                  2 eggs

20 oz. can of crushed pineapple

Stir in:                   1 c. coconut

chopped walnuts

Pour batter into sprayed pans (a 9x13 or 2 8" rounds).   Bake 350 degrees for 35 minutes.  Frost with the recipe below.

Cream Cheese Frosting

½ c. melted butter

1 t. vanilla

8 oz. cream cheese

1 lb. powdered sugar

Dinnertime after our fire was kinda haphazard.....one night Steve said, " I think you need to buy some hamburger helper."  I came up with this instead......Steve loved it! 

Homemade Cheesy Hamburger Helper

1 lb.  hamburger

2 T. taco seasoning

1 can Rotel tomatoes and green chilies OR petite diced tomatoes OR (I used 10 oz. salsa)

2 c. beef broth or water OR (I used 1 1/2 c. water & 1 T. Kitchen Bouquet)

1 ½ c. elbow macaroni, uncooked

Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 minutes, until macaroni is tender.

Meanwhile, make the CHEESE SAUCE...

2 T. butter

2 T. flour

3/4 c. milk (or cream)

1 c. shredded cheddar cheese

1/2 t. salt

1/2 t. pepper

Melt the butter in a saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce. Pour the cheese sauce over the hamburger mixture. Stir gently to combine.

I love soup in the fall and I combined a couple recipes to come up with this soup.....it is a new favorite. 

Easy Crock Pot Potato Soup

Place in Crock Pot:

30 oz. bag frozen diced hash browns or 8 c. diced, potatoes

1/3 c. onion, diced

1/2 c. celery, chopped

32 oz. chicken broth

10 oz. cream of chicken soup

1/2 c. bacon bits

1 c. freezer corn (sometimes I add it sometimes I don't)

1 t. salt

1/2 t. pepper

1 T. dried parsley

1/2 t. garlic powder

1/2 t. season salt

Cook on low for 8 hours or until potatoes are tender.  OR Cook it on the stove top. An hour before serving, ADD:

8 oz. cream cheese, cut into cubes (Not the fat free kind)

Stir a few times during that last hour to completely dissolve the cream cheese.  At serving time top with grated cheese, chives and/or more bacon bits, if desired.

As the holidays came around I tried this fast and easy microwave version of a holiday classic.  It is light, airy, and doesn't-get-stuck-in-your-teeth.  Give it a try...you won’t want to make it any other way again.   

Microwave Peanut Brittle

1 cup granulated sugar

1/2 cup light corn syrup

1 1/2 cups salted peanuts (I use raw peanuts)

1 tablespoon butter

1 teaspoon baking soda

1 teaspoon vanilla extract

1) Mix together the sugar and corn syrup in a 2 qt. microwave-safe bowl and stir until well combined; the mixture will be stiff and hard to stir. Be sure to use a large enough bowl; the sugar/corn syrup should fill it no more than 1/4 to 1/3 full.

2) Microwave the sugar mixture uncovered on high power for 5 minutes; it will bubble vigorously.

3) Add the peanuts and butter, and stir well to combine. Speed is key! The cooler the mixture becomes the harder it will be to stir.

4) Return to microwave and cook on high for 2 to 4 minutes, until the mixture turns a nice medium-brown caramel color. Start watching carefully around the 2-minute mark, and remove when the caramel color is achieved.

5) Add the baking soda and vanilla. The mixture will bubble furiously upon the addition of these ingredients — this is what gives the candy its airy texture.  Stir quickly to combine. The finished mixture will look creamy and caramelized.

6) Working quickly, pour the mixture onto a buttered baking sheet.
7) Once the brittle has cooled (30 to 60 minutes), break it into pieces.

Honey Garlic Meatballs or Smokies

Since we have our own honey and we want to use it...I wanted to try this recipe.  We really like it!!
HONEY GARLIC MEATBALLS/SMOKIES
1/4 c. brown sugar
1/3 c. honey
1/2 c. ketchup
2 T. soy sauce
3 cloves garlic or 1 t. garlic powder
Mix together and microwave for 1 minute.  Stir and microwave 30 seconds more.
Pour over about 40 meatballs in a crockpot.
** can also use Li'l smokies in place of meatballs

Baked Ravioli

My version of a similar recipe I found online.  Served these yesterday at a party for some High School friends.

Baked Ravioli

Mix together:

1/2 c. sour cream

1/4 c milk

1 to 2 T. Water (for desired consistency)

Combine:

1 1/2 pkg. Ritz crackers, crushed

2 t. garlic

2 packets Parmesan & herb packets from the ravioli (or add parmesan cheese and parsley)

48 frozen Ravioli = dip in milk mixture and then in cracker mixture

Bake at 375 for 15 to 20 minutes.  OR  Return them to the freezer to bake and serve another day.
Serve with warmed marinara sauce.

Here we are with our bright smiley faces!!
front row:  Karen Smith, Deanna Skelton, Karla Kimball, Lorraine Robinson
Back row:  Tonya Keene, Debbie McGowan, Toddi Mellenthin, Treva Leslie, Jill Linder, Brenda Bentley, Jacki Stritzke

Quick & Easy Pizza Dough

Quick & Easy Pizza Dough

Combine in mixing bowl:

3 c. flour

1 t. salt

1 T. sugar

1 T. yeast

Mix in:

2 T. oil

1 c. warm water

Spread out on a large pizza pan.  Bake at 375 for 10 min.  Remove from oven and add toppings.  Bake 10 to 15 minutes more.  

Easy Pull Apart Pizza Bread

Easy Pull Apart Pizza Bread

• 2 Cans of Pizza Dough or Biscuits
• 2 cups Mozzarella cheese (or your favorite cheese)
• 2 tablespoons of a really good Italian seasoning (link in post) or parsley flakes
• ⅓ cup olive oil
• 1 – 8 oz package of pepperoni (we used the turkey)
• 1 cup Parmesean cheese
• Optional: Add a ½ teaspoon of fresh garlic or garlic powder (it’s amazing)

1. Preheat the oven to 350 degrees
2. Cut pizza dough or biscuits into quarters
3. Cut the pepperoni into smaller pieces
4. Mix all the ingredients in a bowl and toss so that the oil is spread evenly on each piece of dough
5. Bake for about 30 minutes (or until the top is brown and the center is thoroughly cooked) TIP: Be sure to check it in the middle before you pull it out. If the middle is still not cooked thoroughly be sure to leave it in another 5 minutes at a time until it’s done.
6. Flip over on to a plate while it’s still hot.
7. Serve with a side sauce and enjoy!

Microwave Peanut Brittle

A fast and easy microwave version of a holiday classic.  My Mom made this every year for Christmas....not sure how we missed getting her recipe in the Cookbook!!    She made it on the stovetop.  This is how I do it but you may have to adjust according to the wattage of your microwave.  Regardless it is worth figuring out.  This is so much easier and faster than standing over the stove stirring and stirring.

• 
  
• Microwave Peanut Brittle
• 1 c. granulated sugar
• 1/2 c. light corn syrup
• 1 1/2 c. raw or salted peanuts (I use raw peanuts)
• 1 T. butter
• 1 t. baking soda
• 1 t. vanilla extract

1. 1) Spray a wooden spoon with cooking spray (makes stirring easier). Butter  baking sheet, or line it with parchment.
2. 2) Mix together the sugar and corn syrup in a large microwave-safe bowl (I use an 8 cup pyrex measuring bowl) and stir until well combined; the mixture will be stiff and hard to stir. Be sure to use a large enough bowl as this mixture bubbles up during cooking.  
3. 3) Microwave the sugar mixture uncovered on high power for 5 minutes; it will bubble vigorously.
4. 4) Add the peanuts and butter, and stir well to combine. Speed is key! The cooler the mixture becomes the harder it will be to stir.
5. 5) Microwave on high for 2 to 4 minutes, until the mixture turns to a caramel color. Start watching carefully around the 2 minute mark, and remove when the caramel color is achieved.
6. 6) Add the baking soda and vanilla. Stir quickly. The mixture will bubble furiously when these ingredients are added, giving the candy its airy texture. 
7. 7) Working FAST! Pour the mixture onto your prepared baking sheet and spread it as evenly as possible. Let cool for about 30 minutes and break into pieces. 
8. .

Tips

• Peanuts can be replaced with almost any nut imaginable.  I prefer raw peanuts.  
• If you want to be fancy, drizzle or dip brittle pieces in melted chocolate.
• I often do a double batch, the 8 cup measuring bowl will still be big enough.    However, you have to cook it longer.  For the first cooking in step 3 I cook it for 8 minutes, stirring at 4 minutes.  For the second cooking time in step 5 I cook it for 6 to 7 minutes, I stir it after 3 1/2 minutes and then cook 3 1/2 minutes more or until turns caramel color.  These times may very depending on your microwave wattage.  My microwave is 1000 watts.  

Thanksgiving Jello

Thanksgiving Jello
Mix together:
1 large box Raspberry Jello
2 c. boiling water
Stir in:
6 oz. frozen orange juice concentrate
20 oz. pineapple (Partly drained), blended to puree
15.5 oz applesauce
Pour into 7 x 11 inch dish and chill until set.
Topping:
Beat Together:
1 small box vanilla pudding
1 c. milk
Fold in:
8 oz. whipped topping
Spread over the top of set Jello.

Found this online only they used Orange Jello and mandarin oranges instead of applesauce.  I think that way would be good too!

Sugar Cookies....rolled & pressed

Marcia called me at Halloween because she was needing to speed up her sugar cookie making process this year.   We talked and she actually did end up rolling and pressing her sugar cookies.  She said they turned out good and it was much faster.  So this recipe got my attention when it came across facebook.  I have adapted it a bit....but here it is.

Aunt Belle recently told me she thinks the secret to her sugar cookies is that she allows them to sit overnight in a sealed tupperware container before she frosts them!!  So after seeing the following recipe that makes even more sense.

Sugar Cookies...Rolled & Pressed
Cream together:
1 c. butter, softened
3/4 c. oil
1 1/4 c. sugar
3/4 c. powdered sugar
2 T. water
2 eggs
Combine the following dry ingredients and slowly add to the creamed mixture.
1/2 t. baking soda
1/2 t. cream of tarter
1 t. salt
5 1/2 c. flour
Mix well.  Dough should not be sticky.  Roll into a 1 inch ball and place on a cookie sheet.  Dip the bottom of a glass in sugar and press each ball of dough into a flat rough edged cookie.  Bake at 350 for 8 minutes.  Cool and place in the refrigerator.  Frost them at serving time.  The secret is to have the cookie cold and the frosting at room temperature when serving.  Keep cookies in a sealed container until served.

Sour Cream Frosting
Mix together:
1/2 c. butter, softened
3/4 c. sour cream
2 lb. powdered sugar
1 t. salt
1/4 c. milk (more if needed for desired consistency)
Add coloring if desired.
Beat well.  Frost chilled cookies and serve.

Reeses peanut butter No bake bars

Reeses peanut butter No bake bars

1 cup salted butter (melted)
2 cups graham cracker crumbs
1/4 cup brown sugar
1 3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 oz) bag milk chocolate chips

1. Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
2. Pour peanut butter mixture into a 9 x 13 pan.
3. Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
4. Refrigerate bars for one hour. Cut while bars are still cool. Enjoy

Apple Spice Muffins

Made these for our Stake Auxiliary Training Meeting tomorrow.  

Apple Spice Muffins

1 Spice cake mix, divided

21 oz. apple pie filling

2/3 c. flour

2 eggs, beaten

⅔ c. water

1 t. baking powder

⅓ c. butter

Mix together ½ cake mix, water, flour and baking powder.  Beat in the eggs until well blended.  Pour batter into 24 lined muffin cups.  Drop a spoonful of pie mix on top of the batter. 

In another mixing bowl, cut the butter into the remaining cake mix until it's crumbly.  Top the apple pie filling with some of the crumb mixture. Bake at 350 for 20 minutes.

Cream Cheese Glaze

4 oz. cream cheese, softened

½ c. powdered sugar

1 t. vanilla extract

2 T. heavy cream

3-4 T. milk

Beat together the cream cheese and powdered sugar. Beat in the vanilla extract, whipping cream and gradually beat in the milk until the desired consistency is reached.

Allow the muffins to cool for 15-20 minutes and then drizzle with the cream cheese. 

Easy Crock Pot Potato Soup

I combined a couple recipes to come up with this.....it is a new favorite.  Short on time?  Cook it on the stove until potatoes are tender.  Then stir in cream cheese and simmer until serving time.

Easy Crock Pot Potato Soup
Place in Crock Pot:
30 oz. bag frozen diced hash browns or 8 c. diced, potatoes
1/3 c. onion, diced
1/2 c. celery, chopped
32 oz. chicken broth
10 oz. cream of chicken soup
1/2 c. bacon bits
1 c. freezer corn ( sometimes I add it sometimes I don't)
1 t. salt
1/2 t. pepper
1 T. dried parsley
1/2 t. garlic powder
1/2 t. season salt
Cook on low for 8 hours or until potatoes are tender.  OR Cook it on the stove top.
An hour before serving, ADD:
8 oz. cream cheese, cut into cubes (Not the fat free kind)
Stir a few times during that last hour to completely dissolve the cream cheese.
At serving time top with grated cheese, chives and/or more bacon bits, if desired.

Sweet Breads......

Another old Relief Society Handout that I thought worth saving.....

COCONUT BREAD
Mix together:
1 c. oil
4 beaten eggs
2 c. sugar
2 t. coconut flavoring
Sift together:
3 c. flour
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
Mix these 2 mixtures together while slowing adding:
1 c. buttermilk
Stir in:
1 c. coconut
Pour into 2 sprayed one pound loaf pans.  Bake at 350 for 1 hour.  DO NOT REMOVE FROM PAN, Glaze immediately upon removing from oven.  Cool for 4 hours in the pan and then remove.
GLAZE
1 c. sugar
2 T. butter
1/2 c. water
Boil for 5 minutes.  Add 1 t. coconut flavoring.  Pour over bread as soon as it comes out of the oven.

PUMPKIN BREAD
Cream together:
3 c. sugar
1 c. oil
Add:
4 eggs
1 lb. can pumpkin
Mix well.
Sift together:
3 1/2 c. flour
2 t. soda
2 t. salt
1 t. baking powder
1 t. nutmeg
1 t. allspice
1 t. cinnamon
1/2 t. cloves
Add dry ingredients to mixture alternately with 2/3 c. water.
Pour into 2 sprayed bread pans.  Bake at 350 for 1 1/2 hours.  Cool 10 minutes and remove from pans to finish cooling.

BERRY BANANA WALNUT BREAD
Mix together:
1 1/2 c. flour
3/4 t. cinnamon
1/2 t. soda
1/4 t. nutmeg
2 eggs, beaten
3/4 c. mashed raspberries or strawberries
1/2 c. mashed banana
1/4 c. oil
1 1/2 t. finely grated orange peel
1 c. chopped walnuts
Pour into sprayed 9 x 5 x 3 baking pan.  Bake at 350 for 60 to 70 minutes.

ZUCCHINI BREAD
Mix together:
3 eggs
2 c. sugar
1/4 t. vanilla
1 t. salt
1 T. cinnamon
1/2 c. nuts
1 c. oil
2 cups grated zucchini
3 c. flour
2 t. soda
1/4 t. baking powder
Bake at 375 for 1 hour.

BANANA NUT BREAD
Sift together and set aside:
4 c. flour
1 t. baking powder
1 t. soda
1/2 t. salt
Cream together:
1/2 c. shortening
1 1/2 c. sugar
Beat 2 eggs until light and fluffy and add to creamed mixture.
Beat in 1 1/2 c. mashed bananas.
Add dry ingredients alternating with 1/3 c. buttermilk.
Add 1 c. broken walnuts
Pour into 2 sprayed loaf pans.  Bake at 350 for 1 hour.

Chicken Casserole

This recipe came from Susan Johnson, (Kasey's other Mother).  She shared it in Relief Society years ago.  I just found it in a box and decided I should save it here.

Chicken Casserole
4 to 6 Chicken Breasts, cooked & cubed
2 cans Cream of Chicken Soup
Mix together and place in a casserole dish.
Prepare a large box of stuffing according to box directions and spread over the soup and chicken mixture.
Bake at 350 for 30 minutes.

Snickers Salad

Yesterday we had a Stake Auxiliary Presidencies luncheon at Sheri Probst's home.  Meagan Garner brought this salad.  It was the hit of the day!!   YUMMY!  Call it salad, call it dessert, we ate it for both!!

Snickers Salad
1 small package (3.4 ounces) instant vanilla pudding mix

• 8 oz. frozen whipped topping, thawed
• 6 cups (4 large apples) chopped
• 4 Snickers candy bars (2.07 ounces each), cut into 1/2-inch pieces

Mix together the pudding mix and whipped topping. Fold in

• apples and candy bars. Refrigerate until serving. 

Veggie Chips

Well apparently the latest craze is veggie chips.  They are on the shelves of every grocery store these days. Since I have had an excess of zucchini and cucumbers lately I have been making my own dried veggie chips.  I think they are quite good!!

Zucchini Chips
Slice zucchini thinly and place on dryer trays.  Spray lightly with canola oil or olive oil.  Sprinkle with salt or garlic salt or whatever seasoning you prefer.  Dry until crisp.  (I am gonna sprinkle my next batch with powdered jello.)

Cucumber Chips
Slice cucumbers thinly and place on dryer trays.  Spritz with apple cider vinegar.  Sprinkle with salt and dill weed.  Dry until crisp.

Real Cheesecake

Kara asked me to make a real baked cheesecake for Justin's birthday.....this is what I came up with.  Hope he likes it.

Real Cheesecake

Cover outside of 11 inch springform pan with 2 layers of foil.

Mix together in springform pan and press firmly into bottom of pan.

1 1/4 c. graham cracker crumbs

1/4 c. sugar

1/3 c. melted butter

In mixer bowl beat until fluffy.

20 oz. cream cheese

Gradually beat in.

14 oz. sweetened condensed milk

Add & mix well.

4 eggs

1/4 c. lemon juice

Pour over prepared graham cracker crust.

Fill a large deep jelly roll pan half full of water and place springform pan in the water.  Place in oven at 350 for 50 to 60 minutes or until set.  Cool for 1 hour.  Refrigerate for at least 4 hours. Serve plain or with fruit sauce or pie filling.  

Zucchini-Oat Chocolate Chip Cookies

Zucchini-Oat Chocolate Chip Cookies

1 1/2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/3 cup packed light-brown sugar
1 large egg
1 1/2 tsp vanilla extract
1 1/2 cups shredded zucchini (from about 1 - 1 1/2 medium)
1 cup quick oats
3/4 cup chopped pecans or walnuts
1 2/3 cups semi-sweet chocolate chips

In a mixing bowl whisk together flour, cinnamon, baking soda and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and brown sugar until creamy. Mix in egg and vanilla extract. Add zucchini and with mixer set on low speed, slowly add in flour mixture. Stir in oats, walnuts and chocolate chips.  Shape dough into balls, 2 Tbsp each, on sprayed baking sheets.  Bake at 350 for 11 - 14 minutes until edges are lightly golden. Cool on baking sheet 2 minutes then transfer to a wire rack to cool completely. Makes about 2 dozen.

Recipe Source: adapted with slight changes from Nestle

Chicken & Rice Casserole

Chicken & Rice Casserole

1 package of boneless chicken (dark meat)

2 cups of rice

1 can cream of chicken soup

1 can green beans

2 to 3 T butter to taste 

Cook the rice and mix it with the cream of chicken soup, butter and green beans in a big bowl. Place the chicken in a casserole dish. Pour rice mixture over the chicken and bake at 350 until chicken is fully cooked.