Paper Plates and China

Ice Cream Cake--but not like you think!

noreply@blogger.com (Unknown) — Sun, 13 Nov 2011 22:17:00 +0000

As of right now my little Pie a la Apple is just shy of 6,000 views!

Holy Cow!

I just had to share that little bit of information with you because it's just mind blowing to me.

But, that's not why you are here.

Today, I've got an ice cream cake for you guys.

And not the kind you are used to.
We're going to bake this one!

Not long ago I made Ice Cream Bread and we all really liked it but it doesn't compare to this cake.

This cake is so moist.

So, moist it is almost wet.

It's simple, only uses a few ingredients, and there are boo koo's of options.

This cake uses a cake mix. I know a lot of you may not be to keen on that. My first choice usually isn't a cake mix either. There is just something about a cake made from scratch. I'm with ya...but this cake is worth the exception.

I suggest using an ice cream rich in flavor. I made the cake using Cotton Candy flavored ice cream and a white cake mix. It just didn't have the flavor that the other two did.
It was however, a very pretty light purple!

The below photo is made with white chocolate macadamia nut ice cream and a white cake mix. I also threw in a cup of white chocolate chips and 1 cup of macadamia nuts too.

And here we have one made with red velvet ice cream and a red velvet cake mix!

Let's Get Started:

Ice Cream Cake

recipe from Omnomicon

1 box cake mix (any flavor)

1 pint ice cream (any flavor)-softened

3 eggs

1 cup water

nuts, chocolate chips, or fruit

Preheat oven to 350 degrees F

Grease 9 x 13 pan or bunt pan very well

Mix all four ingredients for 4 minutes (yes 4 whole minutes).

Pour into prepared pan and bake for 45 minutes.

Allow to cool before adding any frosting (optional).

I used a powdered sugar/milk glaze. You can frost with whatever icing or glaze you'd like. Powdered sugar is a great option too!

Print Recipe Here

Spinach Balls

noreply@blogger.com (Unknown) — Mon, 07 Nov 2011 17:21:00 +0000

Life has gotten in the way lately.

I haven't had the time I'd like to spend in the kitchen or sit down with my laptop and share my adventures with all of you.

Between working with a catering company and being a wife and mother the hours in the day seem to escape me.

I haven't forgotten about you my friends. My posts may be short and to point until after the holidays but, I promise to share something yummy with you when I can.

I made these spinach balls this weekend and they were a big hit!

They are so simple and tasty.

Spinach Balls

3 (6 ounce) boxes of stuffing mix--I used Stove Top Stuffing-your choice of flavor

2 (10 ounce) boxes frozen spinach--thawed and drained

1 cup shredded Parmesan cheese

4 tablespoons of margarine-melted

3/4-1 cup of water

Preheat oven to 350 degrees F

Grease baking sheet-set aside

Mix all ingredients in a large bowl until well combined and stuffing mix is soft. Add more water if needed to make stuffing soft.

Scoop out 1-2 tablespoons of mixture and roll into a ball shape.

Place spinach balls on prepared baking sheet about 1/2 inch apart.

Bake for 35-40 minutes.

Should make 60-75 balls depending on size.

Print Recipe Here

Beer Cheese Dip with Pretzel Bites

noreply@blogger.com (Unknown) — Fri, 28 Oct 2011 17:24:00 +0000

I made this for the World Series game last night.

Did anyone else stay up late to watch the two extra innings?

I did not want to get out of bed this morning...at all!

My husband grew up near St. Louis and is an avid supporter of the Cardinals. So, one way or another I'm watching my last baseball game of the year tonight!

You see, I'm not a baseball fan.

My heart belongs to football!

Even though I'm not into baseball I can get into some yummy snacks to munch on while Pujols does his thing.

Beer Cheese Dip

16 ounces American processed cheese (like Velveeta)-cut into pieces

8 ounces cream cheese

2 cups shredded cheddar cheese

1 (12 ounces) bottle or can beer (I highly recommend a dark beer)

2 teaspoons hot sauce

1/2 teaspoon paprika

1-1/2 teaspoon cayenne pepper

Add American cheese pieces, cream cheese, shredded cheddar cheese, beer, hot sauce, paprika, and cayenne pepper to a slow cooker (crock pot). Heat on low until cheeses are melted; stir occasionally.

The pretzel bites are the same recipe I used for my pretzel rolled hot dogs. But, I used water instead of beer this time.

Pretzel Bites

12 ounces of water

1 tablespoon white sugar
2 teaspoons kosher salt
1 (.25 ounce) package active dry yeast
4 1/2 cups bread flour
1/4 cup unsalted butter, melted
2 teaspoons ground mustard
1-2 teaspoon cayanne pepper
1 large egg yolk
1 tablespoon water
10 cups water
2/3 cup baking soda

Heat the water in a saucepan (or microwave) over low heat until it reaches 110 degrees F.

Combine the warm water, sugar, and 2 teaspoons kosher salt in a bowl.
Sprinkle the yeast on top, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam.

In a large bowl add bread flour and melted butter.

Add water/yeast mixture to bread flour. Mix with a wooden spoon or use dough hook attachment with a mixer.

Once combined shape into a ball and place in an oiled bowl, cover and let rise in a warm place until doubled in size (about 1 hour).

Preheat an oven to 450 degrees.

Line 2 baking sheets with parchment paper, or grease with vegetable oil.

Beat the egg yolk in a small bowl with 1 tablespoon water; set aside.

Bring 10 cups of water to a boil in a large pot over medium-high heat, and stir in baking soda until dissolved.

Meanwhile, turn the dough out onto a lightly floured or oiled surface, and roll into a 10x20-inch rectangle.

Cut long horizontal lines about an inch wide. Cut long vertical lines about an inch wide to make bite size pieces.

Drop several piecesat a time into the boiling baking soda water for about 20 seconds. Don't worry, your pretzel bites won't taste like boiled dough. This helps them achieve that dark golden brown color.

Reserve baking soda water.

Place boiled dough on cookie sheets at least 1/2 inch apart. If you're baking pans are thin you may want to double stack them so the bottom of the bites don't become too crispy.

Bake in preheated oven.

Brush pretzels with reserved baking soda water starting at about 7-8 minutes of cook time. Continue to brush each pretzel with baking soda water every 2 minutes until.

Bake for 15-17 minutes or until golden brown.

Print Recipe Here

Candied Popcorn

noreply@blogger.com (Unknown) — Thu, 27 Oct 2011 15:18:00 +0000

I may never eat regular popcorn again!

No, I'm just kidding but this is definietly tasty enough to make again....and again.

There are so many possiblites too.

Let's Get Started:

Candied Popcorn

recipe from eaglebrand.com

12 cups of popped popcorn

1 (14 ounce) can Eagle Brand Sweetened Condensed Milk

1 (3 ounce) package flavored gelatin

Heat oven to 300ºF. Line large shallow roasting pan with heavy foil, extending foil over edges of pan.

Butter foil.

Remove all unpopped popcorn.

Pour popcorn into prepared pan. Keep warm in oven.

Combine sweetened condensed milk and dry gelatin in medium saucepan. Heat and stir over low heat until mixture is slightly thickened and bubbly, 4 to 5 minutes.

Pour mixture over popcorn. Stir gently to coat using a long-handled wooden spoon.

Bake 20 minutes, stirring every 5 minutes.

Carefully turn out onto large piece of lightly buttered foil.

Cool.

Break into pieces or clusters.

Print Recipe Here

Frisco Patty Melt--Wordless Wednesday

noreply@blogger.com (Unknown) — Wed, 26 Oct 2011 18:17:00 +0000

Wordless Wednesday

Let's Get Started:

Frisco Patty Melt

Copycat version of Steak 'n Shake

Slightly adapted from here

1 lb ground beef or 1 lb chuck

8 slices sourdough bread

1 tablespoon butter

2 tablespoons onions diced fine

8 slices American cheese

4 slices swiss cheese

Frisco Sauce-2 versions

4 Tablespoons Thousand Island Salad Dressing

2 Tablespoons Ketchup

4 Tablespoons Thousand Island Dressing

2 Tablespoons French Salad Dressing

I made both and we like the Thousand Island and French Salad dressing combo best.

Combine Thousand Island Dressing and ketchup or French Dressing thoroughly, set aside.

Form ground beef into 8 thin patties.

Pan fry to desired doneness, set patties aside.

While patties are cooking, lightly toast all 8 slices of bread.

Drain the excess fat from the skillet, add 1/2 tablespoon butter or margarine to the skillet (medium heat) and add all the onions when butter has melted.

Cook onions 2-3 minutes or until softened, remove and set aside- do not drain skillet.

Place 4 slices of bread in the skillet (or as many as you can at once; repeat the following steps in smaller increments if necessary).

Cook 1-2 minutes, or until the bread is lightly toasted. Flip bread and toast other side.

Remove from the skillet, melt the remaining butter and repeat the toasting with the remaining slices of bread.

Top bottom slices of bread with one slice of American cheese.

Layer one beef patty on top of cheese, then a slice of Swiss cheese, another beef patty, another slice of American cheese.

Distribute grilled onions evenly on all four sandwiches.

Spread top slices of bread with the dressing mixture, and close sandwiches.

Reserve any additional sauce for dipping.

Print Recipe Here

Twice as Nice Twice Baked Potatoes

noreply@blogger.com (Unknown) — Mon, 24 Oct 2011 16:32:00 +0000

As you may know, I have a new found love for sweet potatoes.

Specifically for savory sweet potatoes.

So, I'm here to share another wonderful recipe with you.

My dear friend Jennifer, told me all about these delicious potaotes that offer the best of both worlds.

And aren't they the cutest things?

Let's Get Started:

Twice as Nice Twice Baked Potatoes

1 large sweet potato

1 large baking potato

1/2 cup sour cream

2-3 tablespoons butter

1/2 cup shredded cheddar cheese

1/4 cup crumbled cooked bacon

2 tablespoons chopped chives

salt and pepper

Wash potaotes.

Poke potatoes with the tines of a fork a few times--so they don't explode.

Bake potatoes at 375 degrees F for about an hour or until soft. I usually coat my baking potatoes with olive oil and season with a little salt before baking.

You can also microwave your potatoes instead of baking.

Cut 1/4 of the potato off from the top--lengthwise.

Scoop out the inside of each potato and place in separate bowls. The potatoes should look kind of like little boats now.

Mash potatoes with a fork.

Add half of the sour cream, butter, cheese, bacon and chives to each bowl of scooped out potatoes.

You may want more or less sour cream, cheese, butter, and bacon.

I didn't use bacon or chives--just a personal preference.

Stir to combine well.

Season with salt and pepper if desired-Stir

Spoon half of the white baking potato mixture into one side of the white baking potato "boat" and the other half into one side of the sweet potato "boat".

Spoon half of the sweet potato mixture into the other side of white baking potato. Spoon remaining half of sweet potato mixture into the other side of the sweet potato.

Place on a baking sheet and bake for 15 minutes at 350 degrees.

Print Recipe Here

Homemade Mounds Candy Bars

noreply@blogger.com (Unknown) — Fri, 21 Oct 2011 20:14:00 +0000

There is that saying..."you always want what you can't have".

I spent several days without an oven and all I wanted to do was bake!

Without an oven I'm left with my microwave and crockpot.

Here's what I made instead.

This little copy cat version of the Mounds candy bar has been on my list of things to make for awhile.

No baking required for these yummys!

We all thought that they tasted pretty close to the real thing.

I've got a couple of crockpot recipes I'll share with you in the next post!

Let's Get Started:

Homemade Mounds Candy Bars

7 ounces sweetened condensed milk

2 cups powered sugar

1 teaspoon vanilla extract

1 (14 ounce) bag flaked coconut

24 ounces dark chocolate chips

Mix the first four ingredients together. The mixture will be very firm.

Form into desired shape (I formed mine into an oval shape). Place on cookie sheet and cover with plastic wrap.

Refrigerate for about an hour.

Melt chocolate chips in the microwave on 10 second intervals in a microwave safe bowl.

Dip coconut bars into melted chocolate. After covering each bar with chocolate I placed them on the end of a fork and tapped them on the side of the bowl to remove the excess chocolate.

Place each bar on wax paper and allow chocolate to harden.

I got 25 candy bars out of this mixture.

Print Recipe Here

Creamsicle Rice Krispie Treats

noreply@blogger.com (Unknown) — Thu, 20 Oct 2011 03:29:00 +0000

RIP my dear oven.

My old, run down oven has finally baked it's last cake, roasted it last chicken, and broiled it's last piece of garlic bread.

It didn't go easily. There were sparks and even a small fire. But, in the end....it just couldn't hang on.

I'm not going to mourn for that dear oven. You ask why? I'll tell you why.

Because this girl got a brand spankin' new one!

I live on a military post. Having said that, you are all probably at least a little familiar with the government budget issues going on now. It's rare that we get anything new. I'm not complaining, as long as what I have works. But, standard practice around here is to fix it...not replace it.

So, I had to go a couple of days without an oven or a stove top. The very kind maintenance man that visited us offered to rewire it so that I could at least use the burners on the old one.

I politely declined.

You see, when the old oven caught on fire I grabbed my purse, laptop, and a few pictures (they were on the way) and hauled booty out the door. I'm a little embarrassed over the way I freaked out about it now. My husband, who bravely stood in front of the oven the entire time, said the fire was out before I hit the door.

So...I wanted nothing to do with that oven. Nothing I tell you. I wouldn't even walk in the kitchen for more than 30 seconds. I made my coffee the next morning in my dining room.

It's all good now! My new oven is so sparkly and shiny! It's even self cleaning!! I can't wait to cook in it!

Here's a little recipe for a kicked up version of rice krispie treats...or rice crispy treats...or rice krispy treats. Not sure why it's spelled so many different ways but whatever you prefer my friends.

Creamsicle Rice Krispie Treats

3 Tablespoons Butter

4 cups miniature marshmallows

1/4 cup yellow cake mix

3-4 drops orange food coloring

1/2 teaspoon orange extract

6 cups Rice Krispie cereal

In a large pan over low heat melt butter and marshmallows.

Remove from heat and stir in cake mix, food coloring, and extract one at a time until well combined.

Spray large bowl with cooking spray; combine cereal and marshmallow mixture. You may want to spray your spoon and/or hands with cooking spray also.

Stir until well combined.

Press into a 9 x 18 pan.

Let set for 30-1 hour. Cut into pieces and store in an air tight container.

As you can see, I added some Halloween colored sprinkles!!

I actually melted the marshmallows in the microwave this time but I prefer melting them on the stove.

You can sub red food coloring and strawberry extract to make Strawberries and Cream Rice Krispie Treats!

Print Recipe Here

Roasted Banana Pudding

noreply@blogger.com (Unknown) — Mon, 17 Oct 2011 15:00:00 +0000

This is the first time I have ever roasted a banana.

Honestly, it's the first time I have ever roasted fruit!

It's also the first time I have ever made pudding from scratch.

It was a lot easier than I thought it would be.

I loved this pudding and so did my family.

The original recipe calls for three bananas to be sliced and two are to be mashed. I did the opposite. I like the banana flavor more than I like the actual banana pieces in my pudding.

Let's Get Started:

Roasted Banana Pudding

recipe adapted from myrecipes.com

5 ripe unpeeled medium bananas (about 2 pounds)

2 cups half-n-half

2/3 cup sugar, divided

2 tablespoons cornstarch

1/4 teaspoon salt

2 large eggs

1 tablespoon butter

2 teaspoons vanilla extract

1 (12-ounce) container frozen whipped topping, thawed and divided

45-55 vanilla wafers, divided

Preheat oven to 350°.

Place bananas on a jelly-roll pan covered with parchment paper.

Bake at 350° for 20 minutes.

Remove 2 bananas; cool completely.

Peel and cut into 1/2-inch-thick slices.

Bake the remaining 3 bananas at 350° for an additional 20 minutes.

Carefully peel and place the 3 bananas in a small bowl, and mash with a fork until smooth.

*The original recipe calls for 3 sliced bananas and 2 mashed bananas. If you want more banana pieces in your pudding you may want to do this.

Combine half-n-half and 1/3 cup sugar in a saucepan over medium-high heat. Bring to a simmer (do not boil).

Combine remaining 1/3 cup sugar, cornstarch, salt, and eggs in a medium bowl; stir well with a whisk.

Slowly add hot half-n-half mixture to sugar mixture, stirring constantly with a whisk. It's very important that you mix these together very slowly and stir constantly. If the hot mixture is added too quickly it can cook the eggs! So take it slow and don't stop whisking!

Return this combined mixture to pan.

Cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Remove from heat.

Add mashed bananas, butter, and vanilla, stirring until butter melts.

Place pan in a large ice-filled bowl for 15 minutes or until mixture comes to room temperature, stirring occasionally. If you don't have a large enough bowl, fill the bottom of your sink with ice.

Fold half of whipped topping into pudding.

Spread 1/2 of the custard evenly over the bottom of an 8x 8-inch baking dish. Top evenly with vanilla wafers and half of the banana slices.

Spoon remaining custard over banana slices.

Repeat procedure with vanilla wafers, banana slices.

Spread remaining half of whipped topping evenly over top.

Crush several wafers; sprinkle over top of whipped topping.

Cover with plastic wrap and refrigerate for 1 hour or until chilled.

The longer it's in the frig---the better it is!

Print Recipe Here

Pretzel Rolled Hot Dogs

noreply@blogger.com (Unknown) — Sun, 16 Oct 2011 21:39:00 +0000

These little pretzel rolled hot dogs have been on my list of things to make for a while now.

They are perfect to munch on while watching a football game.

The pretzel dough is made with beer but you can substitute water or non alcoholic beer if that suits you better.

Let me state clearly that I'm not an expert on the subject but from what I've read there are only trace amounts of alcohol, if any, left when you cook with beer. So then whatever is left, is then dispersed throughout the entire recipe. If you've got any concerns just sub the beer for water. I like cooking with beer but have children so I did a little research to be sure that it was safe for them.

Also another note when cooking beer, I've found that using a darker beer tends to add better flavor. I used Yuengling beer for the pretzels.

Let's Get Started:

Pretzel Rolled Hot Dogs

recipe adapted from allrecipes.com

1 (12 fluid ounce) can or bottle room temperature beer

1 tablespoon white sugar

2 teaspoons kosher salt

1 (.25 ounce) package active dry yeast

4 1/2 cups bread flour

1/4 cup unsalted butter, melted

2 teaspoons ground mustard

1-2 teaspoon cayanne pepper

1 large egg yolk

1 tablespoon water

10 cups water

2/3 cup baking soda

1/4 cup kosher salt, divided - or to taste

18 hot dogs

Heat the beer in a saucepan over low heat until it reaches 110 degrees F.

Combine the warm beer, sugar, and 2 teaspoons kosher salt in a bowl.

Sprinkle the yeast on top, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam.

In a large bowl add bread flour and melted butter.

Add beer/yeast mixture to bread flour. Mix with a wooden spoon or use dough hook attachment with a mixer.

Once combined shape into a ball and place in an oiled bowl, cover and let rise in a warm place until doubled in size (about 1 hour).

Preheat an oven to 450 degrees.

Line 2 baking sheets with parchment paper, or grease with vegetable oil.

Beat the egg yolk in a small bowl with 1 tablespoon water; set aside.

Bring 10 cups of water to a boil in a large pot over medium-high heat, and stir in baking soda until dissolved.

Meanwhile, turn the dough out onto a lightly floured or oiled surface, and roll into a 10x20-inch rectangle.

Cut the dough into 18 1-inch wide strips, then wrap each strip tightly around a hot dog, pinching the edges to seal, and leaving the ends open. About half an inch of hot dog should peek out of each end of the dough wrapper.

Drop 2 or 3 dough-wrapped hot dogs into the boiling water for 30 seconds. Don't worry, your pretzels won't taste boiled. This helps the pretzels acheive that dark brown color.

Reserve baking soda water.

Arrange the boiled hot dogs on the prepared baking sheets. Be sure to allow about an inch if not more between hot dogs. If you don't have enough room to do so, you may need to turn hot dogs on their side for an extra 2-3 minutes of cooking time (I had to do this with a few of mine).

Brush each pretzel dog with the egg yolk mixture, and sprinkle with the remaining 1/4 cup salt. *I didn't add salt, just a personal prefrence.

If your baking sheets are thin, you may want to stack two on top of each other to prevent the bottoms from over browning.

Bake in the preheated oven.

Brush pretzels with reserved baking soda water starting at about 7-8 minutes of cook time. Continue to brush each pretzel with baking soda water every 2 minutes until.

Bake for 15-17 minutes or until golden brown.

Print Recipe Here

The Best Cinnamon Roll

noreply@blogger.com (Unknown) — Tue, 11 Oct 2011 21:46:00 +0000

I was trolling the pages of Pinterest a few days ago and I kept seeing the same picture of this cinnamon roll claiming to be better than Cinnabon.

Do you know how many cinnamon rolls claim to be better than Cinnabon? There are several out there as I'm sure you know.

I decided to pin it anyway. The next day a random person commented on the pin and tells me that these cinnamon rolls are really good.

Really?

Ok, so I'm intrigued now. I haven't had a cinnamon roll in forever and it's been longer than that since I've attempted to make them. And I stress "attempted", they didn't turn out all that great. Well, if I'm going to be honest, they were close to horrible.

I headed over to Bobbi's Kozy Kitchen and checked out the recipe. I've got everything I need and get started.

Here's my verdict:

People, these are the best cinnamon rolls I have ever put in my mouth!!!

Seriously ever!

I'm not exaggerating...at all.

They are slap yo' momma good!

Shout it from the roof tops outstanding!

Okay, okay I'll stop...cause I really could keep going on and on about them.

Bobbi's daughter actually made these and I can't wait to see what she does next. Head over and check out Bobbi's Kozy Kitchen she's got some great recipes over there.

Let's Get Started:

The Best Cinnamon Roll Ever

recipe slightly adapted from Bobbi's Kozy Kitchen

1 cup very warm milk (between 100-110 degrees F)

2 eggs- room temperature

1/3 cup butter-melted

4 ½ cups bread flour

1 teaspoon salt

½ cup white sugar

1 packages active dry yeast (Bobbi used 2)

Filling:

1 cup brown sugar-packed

2 ½ tablespoons ground cinnamon

1/3 cup butter-softened

Frosting:

3 ounces of cream cheese-softened

¼ cup butter-softened

1 ½ cups powdered sugar

½ teaspoon vanilla extract

1/8 teaspoon salt

Dissolve the yeast in the warm milk in a large bowl.

Mix in the sugar, butter, salt, and eggs.

Add the flour in quarters and mix well. I used my dough hook for kitchen-aid.

If it starts to get too hard to mix, dust your hands with some flour and finish mixing it by hand. (I had to do this)

Knead the dough into a large ball and put it into an oiled bowl.

Cover it with a damp dish cloth and let it rise in a warm place for about an hour, or until doubled in size.

Preheat your oven to 400 degrees F (200 degrees C).

Roll dough into a large rectangle (Make sure not to roll it too thin, or it will rip when you roll it up) onto a floured surface.

Spread the softened butter onto the surface of the rolled dough.

Sprinkle the brown sugar and cinnamon mixture evenly over it.

Roll the dough up and cut into rolls.

After discarding the end pieces I got 12 rolls (Bobbi's daughter got 8).

Place rolls in a lightly greased 9x13 inch baking pan or large cookie sheet.

Cover and let rise until nearly doubled, about thirty minutes.

Bake rolls in preheated oven until golden brown, about 15 minutes.

While rolls are baking, beat together the ingredients for the frosting.

Spread or drizzle it on warm rolls before serving.

See what these babies look like inside?

Slap yo' momma good....take my word for it!

Print Recipe Here

Southwest Sweet Potato Bites with Cilantro Sour Cream

noreply@blogger.com (Unknown) — Mon, 10 Oct 2011 19:14:00 +0000

I recently discovered the savory side of sweet potatoes.

Since then, I've been on a mission to find more ways to use them.

I've had sweet potaotes one way or another 4 times in the last two weeks!

I saw something similar to these on Pinterest.

They were fried and served with some kind of black bean and corn garnish though.

So, my mind went to work, how could I make something similar and not fried! Seems most of the recipes similar to this are fried. These are going to have a soft texture but should be able to hold their shape.
They might be perfect to serve at a holiday party. They make a great finger food.

Yesterday, I starting throwing a bunch of stuff in a bowl and whallah!!!

I've created a great little finger food with a southwestern flavor.

Let's Get Started:

Southwest Sweet Potato Bites with Cilantro Sour Cream

3 large sweet potatoes-mashed (I roasted mine with a little olive oil and salt and pepper, they can be baked)

1 (4 ounce) can of chopped green chiles-juices drained

1/2 cup flour

2 eggs

1 1/2 teaspoon cumin

1 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon Cayenne pepper

salt and pepper as desired

1/2 cup sour cream

1 Tablespoon finely chopped fresh cilantro (I put mine in the food processor)

1 teaspoon lime juice

1 teaspoon cumin

Fresh cilantro leaves for garnish

Preheat oven to 375 degrees F

I roasted my sweet potatoes with a little olive oil and salt pepper, the potatoes can be baked also.

In a large bowl combined the cooked sweet potatoes (skins removed) and mash (I used a fork). Add flour, eggs, green chiles, and spices. Mix until well combined.

Spray a 9 x13 baking pan with a non stick cooking spray.

Spoon sweet potato mixture on to prepared pan. About 1 1/2 tablespoons per bite.

I used my spoon to move the mixture around so that they would be as close to a circle or oval shape as I could get them.

Bake for 12 minutes on one side, flip, lightly pat down and bake for another 10-12 minutes.

Let cool before topping with sour cream

Cilantro Sour Cream

Combine sour cream, finely chopped cilantro, lime juice and cumin. Mix well.

Add a small spoon full to each sweet potato bite and garnish with fresh cilantro leaves.

Print Recipe Here

Fudgy Chocolate Brownies

noreply@blogger.com (Unknown) — Fri, 07 Oct 2011 17:19:00 +0000

For the past year I've been trying to make the "perfect" brownie. Having said that, I think everyone has their own idea of what the perfect brownie is.

I like fudgy and rich brownies...not the cakey kind.

In my pursuit for the perfect brownie

I've grated chocolate, melted chocolate, used a couple of different cocoa powders, used only room temperature ingredients, I even made brownies in an iron skillet (twice) and so and so forth.

I've also tried several of the "best brownie" recipes that are floating around the internet. They may be some one's best but they weren't mine.

Finally I just started throwing things in a bowl to see what I'd get. At this point I'd made so many brownies (close to 3 dozen), I had a good feel for what I was doing.

After countless attempts

it finally paid off!

I've found my "perfect" brownie!!

Let's Get Started:

Fudgy Chocolate Brownies

8 ounces dark chocolate baking bar

I recommend at least 60% cacao

14 Tablespoons of butter

1 cup AP flour

1 1/2 cup white sugar

Give the sugar a few spins in a food processor

4 eggs-slightly beaten

1 teaspoon vanilla extract

Preheat oven to 350 degrees F

Grease 8 x 8 pan for thick brownies or 9 x 13 for thinner brownies

In a medium saucepan melt chocolate and butter over lowest heat.

I put my sugar in a food processor and grind it for about 30 seconds. It's a trick I learned while making the 3 dozen plus different brownie recipes I've tried!

Once chocolate and butter are melted remove from heat and whisk in sugar until well incorporated.

Stir in flour, mix well. Stir in beaten eggs, add vanilla.

Pour into prepared pan.

Bake for 35-55 minutes or until inserted toothpick or knife comes out clean. Baking time will depend on the use of 8 x8 pan for thick brownies or 9 x 13 pan for thin brownies.

Print Recipe Here

White Chocolate-Pomegranate Blondies

noreply@blogger.com (Unknown) — Thu, 06 Oct 2011 16:20:00 +0000

I love pomegranates.

I love blondies too!

I was at my local commissary staring at the pomegranates trying to think of something I could make with them. I usally just open one up and eat the seeds.

And it hit me like a bolt of lighting!!

So I present to you my friends, the perfect combonation of white chocolate and pomegranate flavor in a rich chewy blondie.

Let's Get Started:

White Chocolate-Pomegranate Blondies

1 cup butter-softened

1 1/2 cup light brown sugar

1/2 white sugar

2 1/4 cup AP flour

1 teaspoon baking powder

1/2 teaspoon salt

2 eggs-beaten

1 teaspoon vanilla extract

2 cups white chocolate chips

1 pomegranate-peeled-seeds removed, reserved

Preheat oven to 350 degrees F

Grease 9 x 13 pan

Cream butter and sugars until combined with a mixer in a large bowl.

In a small bowl bowl whisk together flour, baking powder, and salt.

Add flour mixture to butter sugar mixture about a 1/4 of a cup at a time, allowing mixture to combine before adding anymore.

Once flour and sugar mixture is combined stir in beaten eggs and vanilla until combined. You can use your mixture to combine the eggs. Beat until just combined.

Stir in white chocolate chips and pomegranate seeds.

Pour into prepared pan and place in the preheated oven.

Bake for 35-40 minutes or until inserted toothpick or knife comes out clean and edges are pulling away from the sides.

Let cool completely before cutting.

Print Recipe Here

Sweet-Potato and Two Cheese Gratin

noreply@blogger.com (Unknown) — Mon, 03 Oct 2011 20:12:00 +0000

Growing up we never ate sweet potatoes. My mother nor grandmothers ever made them. As an adult I find it a little odd considering I grew up in the south.

My first encounter with sweet potatoes was a few years ago. I believe it was actually canned yams with broiled marshmallows on top. I wasn't impressed. The next time I had sweet potatoes, again I think it was canned yams, they had a brown sugar pecan topping. Much better than the marshmallows but I still wasn't jumping on the sweet potato boat.

Before I decided to write off them completely I thought I'd give this recipe from Taste of the South Magazine. I love au Gratin potatoes and love fontina cheese. I thought maybe this it! I was hopeful and thankful I didn't have to open a can of yams.

I'm so glad I made these! They were wonderful! I will definitely be making these for Thanksgiving this year.

Let's Get Started:

Sweet-Potato and Two Cheese Gratin

recipe from Taste of the South

5 large sweet potatoes, scrubbed, peeled, and cut into 1/8-inch slices

1/2 teaspoon salt, divided

1/2 teaspoon ground black pepper, divided

1/2 cup plus 3 Tablespoons shredded Fontina cheese, divided

1/2 cup plus 3 Tablespoons grated Parmesan cheese, divided

1 cup heavy whipping cream, divided

Garnish with fresh thyme or parsley

Pre-heat oven to 400 degrees F

Generously coat a 2 1/2 quart baking dish with nonstick cooking spray. Set aside.

Place a layer of sweet potatoes overlapping in a shingled fashion in baking dish. Season sweet potato layer with 1/8 teaspoon salt and 1/8 teaspoon pepper. Sprinkle potatoes with 1 tablespoon Fontina cheese, 1 tablespoon Parmesan, and 1/4 cup cream. Repeat layers 3 times.

Cover with aluminum foil.

Bake for 1 hour, Remove aluminum foil. Sprinkle remaining cheeses over sweet potatoes.

Bake, uncovered, until cheese is golden brown, approximately 15 minutes.

Garnish with thyme or parsley.

Print Recipe Here

Beer Bread Grilled Cheese Sandwich

noreply@blogger.com (Unknown) — Thu, 29 Sep 2011 21:58:00 +0000

So, maybe this isn't all that kid friendly.

But it sure is yummy!

The recipe for the beer bread is simple. I highly recommend using a darker beer. You are going to get much more flavor than if you use a light beer. If a grilled cheese isn't tickling your fancy, try spreading some honey butter over it.

Let's Get Started:

Beer Bread

adapted recipe from allrecipes.com

1 (12 ounce) can or bottle dark beer (I used Sam Adams Octoberfest)

3 cups self-rising flour

1/3 cup sugar

Mix all ingredients together...you may have to use your hands. The bread hook on the kitchen-aid works great too!

Pour into greased 9 x 5 loaf pan.

Let dough sit for about 30 minutes for best results. Dough will rise a little and the finished product is lighter. But you can bake right away if you'd like.

Bake at 350 degrees F for about 50 minutes. About half way through I like to brush the loaf with melted butter.

Allow bread to cool.

Grilled Cheese

Several slices of your favorite cheese

I used fontina and shredded cheddar

2 slices of beer bread

2Tablespoons butter-divided

Preheat a skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over. Continue grilling until cheese is melted.

I added a few sauted onions to this one!

Print Recipe Here

Key Lime Pancakes

noreply@blogger.com (Unknown) — Sat, 24 Sep 2011 22:39:00 +0000

I was lucky enough to find a bottle of Key Lime juice at my local commissary. I had to buy it!

I went on a cruise a few years ago and one our stops was Key West, FL. Unfortunately , we were on there for a few hours and the only place I got to visit was Jimmy Buffett's Margaritaville. I still loved Key West though. And I left with

I pondered for a few days what make with this great find. There are so many choices. Expect to see a few more recipes including key lime juice.

These pancakes are light and fluffy with a slight key lime flavor.

Let's Get Started:

Key Lime Pancakes

basic pancake recipe adapted from food.com

1 1/4 cups AP flour (sifted 2-3 times)

3 Tablespoons sugar

3/4 teaspoons salt

2 teaspoons baking powder (fresh is best)

1 egg

2/3 cups milk

3 Tablespoons vegetable oil

2/3 cup key lime juice

Zest of one lime

In a small bowl whisk together milk, egg, oil, and key lime juice.

In a large bowl, combine sifted flour, sugar, salt, baking powder, and lime zest.

Slowly whisk wet ingredients into dry until well combined.

Spray pan with cooking spray and heat to medium-low heat.

Once pan is hot, pour about 1/2 cup of pancake batter on to pan.

Flip pancake once bubbles have begun to form.

Cook until both sides are a light brown.

Serve with whipped cream, powdered sugar/milk glaze, and maple syrup.

Print Recipe Here

Mexican Layer Dip

noreply@blogger.com (Unknown) — Thu, 22 Sep 2011 23:36:00 +0000

This is one of my husband's favorite dips.

Quite possibly, his #1 favorite dip.

I'm sure he'll ask me to make it at least every other weekend so he can snack on it while watching football.

Usually have to double it and make one side light on the tomatoes and without the black olives for my kiddos.

It's always gone by the time football comes to an end for the day!

Let's Get Started:

Mexican Layer Dip

1 (16 ounce) can of refried beans

1 pound of ground beef

water

4 ounces cream cheese--softened

1/2 cup sour cream

1 packet taco seasoning (divided)

Shredded Lettuce

Shredded Mexican Flavored Cheese

Diced tomatoes

Sliced Black Olives

Taco Sauce

Additional toppings if desired

Avocado, Jalapenos, Banana Peppers

Brown ground beef, drain grease, add taco seasoning, reserving 1 tablespoon, add water according to package directions.

Mix softened cream cheese, sour cream, and reserved taco seasoning in a small bowl and set aside.

Spread refried beans on the bottom of an 8x8 pan.

I like to heat my beans in the oven or microwave for a few minutes. Not to get them hot, just a little warm (optional step).

Layer taco meat on the top of beans, lightly press meat down into the beans.

Evenly spread taco flavored sour cream/cream cheese mixture over meat.

Spread taco sauce over sour cream/cream cheese layer. I use Taco Bell's taco sauce. You could use salsa if you prefer.

Layer lettuce, cheese, tomatoes, and black olives on top of taco sauce layer. Layer additional toppings if using.

Serve with chips.

Print Recipe Here

Granny's Coca-Cola Marshmallow Cake

noreply@blogger.com (Unknown) — Wed, 21 Sep 2011 17:54:00 +0000

My late Granny used to make this cake every time we went for a visit. I love it because it reminds me of her.

My mother and I found the recipe in a shoebox that my Granny kept most of her recipes in. It was hand written on a piece of paper that had turned yellow from age. We were both so excited to make it for ourselves. And I'm excited to share it with you.

Let's Get Started:

Granny's Coca-Cola Marshmallow Cake

Cake

2 cups of AP Flour

2 cups white sugar

1 1/2 cups mini marshmallows

2 sticks unsalted butter

3 Tablespoon unsweetened cocoa powder

1 cup Coca-Cola

2 eggs-slightly beaten

1 teaspoon vanilla

1/2 cup buttermilk

1 teaspoon baking soda

Pre-heat oven to 350 degrees F

Grease 13 x 9 x 2 pan

Sift flour and sugar into large bowl and add marshmallows.

Heat butter, cocoa, and Coke in a small saucepan. Bring to a boil and pour over flour, sugar, and marshmallows.

Stir in beaten eggs and vanilla.

Combine baking soda and buttermilk in a small bowl. This combination should fizz and expand a little so make sure you allow for this. Let sit for about 20-30 seconds.

Add buttermilk to other ingredients and stir to combine.

Pour into greased pan and bake for 35-45 minutes or until inserted toothpick is clean.

Icing

1 stick of unsalted butter

2 Tablespoons unsweetened cocoa

6 Tablespoons Coca-Cola

4 Cups powdered sugar

1 cup chopped pecans (optional)

In a medium sized saucepan, bring butter, cocoa, and Coke to a slight boil.

Remove from heat and stir in powdered sugar and pecans if using.

Spread icing over hot cake--really you just pour it over the cake while it's still hot.

Allow the icing to soften so that you can spread it entirely over the cake, if needed.

Allow cake to cool before cutting.

Print Recipe Here

Jalapeno Popper Chicken Roll-ups

noreply@blogger.com (Unknown) — Mon, 19 Sep 2011 14:02:00 +0000

The idea for these Jalapeno Popper Chicken Roll-ups came to me in the shower. Most of my best ideas do. When I made them a few weeks ago I thought they were an original idea. Thanks to Pinterest , it has come to my attention that

I'm not the first person to come up with this great idea.

Oh well, I'm going to keep taking showers and maybe someday I'll have a brilliant original idea of my own.

Let's Get Started:

Jalapeno Popper Chicken Roll-ups

1 pound of chicken tenderloins

8 ounces of cream cheese

1 (4 ounce) can of diced jalapenos-drained

2 teaspoons of Worcestershire sauce

Bacon slices (same amount as tenderloins)

About 2 Tablespoons of liquid smoke

toothpicks

Salt and Pepper to taste

Mix cream cheese, diced jalapenos, and Worcestershire sauce together until combined.

You can roast your own jalapenos if you'd like.

Spread about 1-2 Tablespoons of cream cheese mixture over one side of chicken tenderloin.

Use a basting brush to dab a little liquid smoke onto each piece of bacon. Don't over do it because liquid smoke can be over powering if too much is used. I dabbed each piece of bacon three times with the liquid smoke.

Roll each piece of cream cheese layered chicken and surround with bacon, secure with a toothpick.

Top the chicken roll-ups with any extra cream cheese mixture.

Salt and pepper as desired.

I baked these for about 25 minutes on 350 degrees F. Next time I think I will be grilling them.

Print Recipe Here

S'mores and Turtle Kiss Pies

noreply@blogger.com (Unknown) — Sun, 18 Sep 2011 21:03:00 +0000

This is my kicked up version of the kiss pie. A Hershey's kiss and a little pie crust just wasn't enough to statisfy my sweet tooth. If a little bit of caramel, pecans, and chocolate sound good to you then we're on the right track. If marshmallows, graham cracker crumbs, and chocolate are more your style, I've got something for you too!

Let's Get Started:

Turtle Kiss Pies

1 refrigerated pie crust (I rolled mine out to make it a little thinner)

Pecans

Caramel bits

Hershey kisses

3 Tablespoons of melted butter

1 Tablespoon sugar

I didn't give exact measurements because it's going to depend on how much you want to put into each kiss pie and how large you cut your squares or circles from the pie crust.

I placed a Hershey kiss, several caramel bits, and a couple of pinches of pecans on top of the pie crust and then cut a square big enough to be able to pull the sides together. Using a glass and cutting a circle out will work too.

Pull the sides together above the kiss to seal everything in.

This step is optional--Melt butter and stir in sugar to combine. Brush the top of each kiss pie with melted sugar butter.

Place on a greased cookie sheet and bake for about 15 minutes on 400 degrees F .

S'mores Kiss Pies

1 refrigerated pie crust (I rolled mine to make it a little thinnner)

Hershey kisses

marshmallows

graham cracker crumbs

3 Tablespoons of butter

1 Tablespoon of sugar

I didn't give exact measurements because it's going to depend on how much want to put into each pie and how large you cut your squares or circles from the pie crust.

I placed a Hershey kiss, a few marshmallows, and a couple of pinches of graham cracker crumbs on a section of the pie crust and cut squares around it, allowing enough space to fold the edges together.

I added 4 marshmallows to each kiss pie but will add more next time. Four just didn't seem to be enough.

Bring the edges together above the kiss and seal.

This step is optional--Melt butter and stir in sugar to combine. Brush the tops of each kiss pie.

Bake for about 15 minutes on 400 degrees F on a greased cookie sheet.

Print Recipe Here

Cocoa Chili and my very first award!

noreply@blogger.com (Unknown) — Sun, 18 Sep 2011 02:57:00 +0000

I'm so thrilled to announce that I have been award The Versatile Blogger Award! It is absolutely amazing to be recognized by another blogger.

Dawnie, from The Coach's Wife's Kitchen extended the honor to little 'ol me! She's got some great stuff on her blog, so head over and check her out. Be sure to tell her congratulations on her upcoming new addition!

So here is how the award works...I pass it along to 15 other bloggers that I think are super duper and tell you guys 7 random things about myself.

Let's Get Started:

Seven Random Facts about Me

1. I'm addicted to Diet Coke. I always have one....always! I will leave my house at midnight and run to the store to make sure I have one in the morning, I sleep with one beside my bed, and there is an on going joke that I will be buried with a 12 pack!

2. I work for a small catering company called The Silver Spoon Cakes and Catering. My best friend for the last 16 years, Jennifer, owns it. The days can be long but I love it! I'm surrounded by food...my obsession!

3. I'm a real life Army wife, and mother to three children. We are stationed at Fort Campbell, KY, home of the 101st Airborne Division. We live on post which has it pros and cons. The housing is a little old, my kitchen is so out dated that I will never show you guys a picture! :) But, my children are around other kids that have parents that deploy. My husband just returned from his 4th deployment so having that support system or common bond for them is worth more than a stellar kitchen. At least that is what I tell myself :).

4. I'm a TV junkie. I'm positive that I couldn't live without my DVR. It even has a name...Dave. I'm a big fan of Grey's Anatomy, Private Practice, NCIS, all the CSI's, Modern Family, and so many more. In the past when my husband has been gone these shows have been my escape from reality or my "me" time. Oddly though, the only food show I watch is Masterchef (I have a crush on Gordon Ramsey).

5. I have a couple of food related quirks. I don't like fruit and meat combos, or meat and nut combos. The thought of it is just weird to me. The only exception, I think, is tomatoes.

6. I grew up in Pine Bluff, Arkansas. I've lived in North Alabama, Tennessee, and now Kentucky.

7. As soon as I log into Blogger to start typing away about something I've made I lose just about all of my confidence. I type and type and then feel like a complete goofball about some of the things I've said. I tend to get a little long winded at times and then delete the majority of what I've said. I've found it a little difficult at times to put myself out there. Each time it gets a little easier though.

Now it's time to pass The Versatile Blogger on to some deserving bloggers.

These wonderful blogs are in no particular order.

Drumroll please.......

1. Jam Hands

2. Cookin Cowgirl

3. Cassie Craves

4. Christine's Pantry

5. Flour Trader

6. Big Bear's Wife

7. One Perfect Bite

8. Off The Menu

9. Taking on Magazines

10. Eat. Drink. Love

11.Bake Me Blush

12. My Fiance Likes It So It Must Be Good
13. What Is Cooking Now
14. Steph's Bite By Bite
15. I Heard It's Yummy

Ready for some chili?

I'll keep this short and sweet, considering I've already said so much. This is my adaptation of a previous neighbor's chili recipe.

It has unsweetened cocoa powder in it!!

Don't worry, it won't taste like chocolate. In my opinion the cocoa powder gives the chili a rich taste.
We love it! And it's perfect for those chilly days that are on their way! (Hopefully sooner than later)

Cocoa Chili

2 pounds of ground beef-cooked and drained
1 (16 ounce) can of chili flavored beans (do not drain)
1 can (14.5 ounce) petite diced tomatoes
1 small onion-chopped
3 Tablespoons minced garlic
1 Tablespoon butter
2 (8 ounce) cans of tomato sauce
2 Tablespoons Oregano
3 Tablespoons Cumin
1 1/2 Tablespoon Cocoa Powder
2 teaspoon kosher salt
1 teaspoon black pepper
1 tablespoon Red Wine Vinegar
1 teaspoon paprika
2 Tablespoon chili powder

Add butter and chopped onion to a large pot, cook over medium low heat for about five minutes. Add minced garlic and continue to cook for another 1-2 minutes.

Add browned ground beef, beans, tomato sauce, spices, vinegar, and cocoa powder.

Stir until combined. Bring to a slight boil and reduce heat to simmer. Continue to simmer for about 30-45 minutes, stirring occasionally.

Top with cheese, onions, and/or sour cream.

Your Team Football Rice Krispie Treats

noreply@blogger.com (Unknown) — Mon, 12 Sep 2011 18:17:00 +0000

You can have rice krispie treats with your favorite team colors with just a little kool-aid! The possibilities are endless!

These are red and black because we are Arkansas Razorback fans in this house.

Woo Pig Sooie!

Okay....enough cheering for my team, which did great this past weekend by the way.

A friend gave me this great little tip of using kool-aid to help achieve the desired color and mask the taste of food coloring.

Let's get started:

Your Team Football Rice Krispie Treats

adapted from ricekrispies.com

3 tablespoons of butter

4 cups of miniature marshmallows

6 cups of rice krispies cereal

couple of pinches of desired color/flavor powdered kool-aid (I used strawberry)

food coloring as needed to achieve color (I used red)

Melt butter and marshmallows in a large pan over low heat until melted. Remove from heat and add kool-aid and food coloring to achieve desired team color.

Don't use too much kool-aid, the rice krispie treats will have a very strong flavor if you do.

Combine cereal and colored marshmallows in a large bowl and stir to combine.

Let cool for 20-30 minutes or until it's easily shaped.

Spraying bowl, spoon, and hands with non-stick cooking spray will help to keep everything from sticking to you.

Shape cereal mixture into a football shape. I rolled my into a ball and spread it out with my hands to make the shape.

Allow rice krispie treats to set.

I used Wilton's pre-made black icing to make the stripes. Melted white chocolate with food coloring (and kool-aid if desired) should work great too. Spoon icing into a pastry bag with tip and apply stripes. A sandwich bag with a small hole cut out works great too.

Print Recipe Here

Pralines and Cream Ice Cream Bread

noreply@blogger.com (Unknown) — Wed, 07 Sep 2011 09:14:00 +0000

I'm addicted to food. Seriously, all things food. I've come to terms with it and accept it. I love to look at it, look up recipes, make it, talk about it, and eat it. Lucky for me, if you are reading this, you probably have a bit of an obsession too! It's okay, we're in it together!

I'm glancing through Pinterest and came across this recipe for Ice Cream Bread. It caught my attention immediately. I headed over to this website to check it out. Three minutes later I was leaving for the store to buy ice cream. This is one of those stop what you are doing and make this now recipes.

I'm not sure you can make anything simplier either. There are only two ingredients! Seriously, only two. And you can use any ice cream flavor you want! The ice cream sweetens the bread ever so slightly. I expected it to be a little sweeter but it's still awesome! I can't wait to make it with other ice cream flavors.

So, read the rest of this post and make this bread!

Let's get started:

Pralines and Cream Ice Cream Bread

slightly adapted from here

3 cups of softened ice cream (I used Pralines and Cream)

Best results if you use regular ice cream, not light or reduced fat

2 1/4 cups of self rising flour

That's it! That's all you need!

Preheat oven to 350 degrees F

Mix ice cream and flour until combined. Pour into an 8x4 greased loaf pan.

Bake for 45 minutes or until inserted toothpick comes out clean.

Remove from pan and allow bread to cool.

Print Recipe Here

Bacon Swiss Cheesecake

noreply@blogger.com (Unknown) — Tue, 06 Sep 2011 23:08:00 +0000

It's a cheesecake....

But it's not for dessert my friends!

I have just recently discovered savory cheesecakes. It's like a whole new world. I'm not very fond of the traditional dessert type cheesecakes....I'm weird huh? My family loves them though. But, they only want plain or strawberry cheesecake. That's it...they're weird huh?

This cheesecake is made after one of my favorite dips. You can probably use any kind of cheese you like though. If you're not a fan of swiss, try something else.

Let's get started:

Bacon Swiss Cheesecake

Crust

1/2 cup grated Parmesan cheese

1 cup bread crumbs

6 tablespoons melted unsalted butter

1/4 teaspoon cayenne pepper

Filling

3 (8 ounce) packages cream cheese, softened

1 cup shredded swiss cheese

3 eggs, at room temperature

1/2 cup sour cream

1/4 cup chopped chives

1 cup cooked, crumbled bacon

1 teaspoon horseradish

½ teaspoon of kosher salt

Dash of black pepper

****Ideally all ingredients for the filling should be at room temperature to produce a better cheesecake.

Topping

shredded swiss cheese

crumbled bacon

diced green onions

Preheat oven to 350 degrees

To prepare crust

In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch spring form pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides of the pan, the bottom of a measuring cup works great for this.

Bake for 10 minutes

Reduce oven temperature to 300 degrees

To prepare filling

In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the sour cream, cheese, bacon, chives, horseradish, salt and pepper with a spoon. The batter should be well mixed, but not over beaten. Pour filling into the crust-lined pan and smooth the top with a spatula.

To Prepare the Water Bath

Wrap the bottom of the spring form pan in aluminum foil. Place spring form pan into a larger oven proof pan that will be able to hold 2-3 inches of water. Fill larger pan with 1 1/2-2 inches of hot water.

Place into pre-heated oven for 1 hour and 20 minutes.

Do not open oven door.

Cheesecake will be jiggly in the center when you pull it out. It is done and will set.

Let it cool in the spring form pan for 30 minutes. Release from pan, wrap loosely and chill in the refrigerator for 4 hours.

Remove cheesecake from the refrigerator at least 30-45 minutes prior to serving.

Top with shredded cheese, bacon crumbles, and chives.

Serve with pita chips.

Print Recipe Here