Kahlua Fruit Dip
1 (3 1/2 oz.) pkg. of Instant vanilla pudding
8 oz. pkg. of Cool Whip
2-3 Tbsp. Kahlua (I always use 3 Tbsp. because it gives it a great flavor)
1 cup milk
Mix the pudding mix with 1 cup of milk for about 2 minutes until slightly thickened. Stir in the Cool Whip and Kahlua. Refrigerate for about 1 hour before serving. Can be refrigerated for about 1 week.
Sweet and Sour Pork or Chicken
1/2 cup pineapple juice (I usually just use the juice that comes with the canned pineapple)
1/2 cup ketchup
1/2 cup packed brown sugar
1/4 cup apple ciider vinegar
1/4 cup water
4 tsp. soy sauce
1-2 tsp. red pepper flakes
1 tsp. sesame oil
Vegetable oil (for frying)
2 tbsp. grated ginger
2 tsp. minced garlic
1 tbsp. cornstarch
2 tbsp. water
pork tenderloin or boneless skinless chicken breasts (cubed)
1 green bell pepper (roughly diced)
1/2 yellow onion (roughly diced)
1 1/2 - 2 cups cubed pineapple (I use a little less than a can of cubed pineapple packed in juice)
In a bowl, combine the pineapple juice, ketchup, brown sugar, vinegar, water, soy sauce, red pepper flakes & sesame oil. In a saucepan, heat 1 tbsp. oil over medium high heat. Add ginger & garlic and cook for 15 seconds. Add pineapple juice mixture and bring to a boil. Reduce heat to medium & simmer, stirring until sugar dissolves, about 2-3 minutes. In a small bowl, dissolve 1 tbsp. cornstarch in 2 tbsp. of water. Add to the simmering sauce, whisking constantly. Reduce again & simmer until thickened, about 2-3 minutes. remove from heat and set aside.
Saute or fry pork or chicken in 1 tbsp of oil until golden brown (about 5-7 minutes). Remove & drain on paper towels.
Bring large pan or wok to high heat. Add tbsp. of oil and add the bell peppers and onions, cook for 2 minutes. Reduce heat to medium-high. Add sauce and bring to a boil. Add pineapple & meat. Warm 1 minute. Keep on low heat until you serve.
Candy Cane Chocolate Cheesecake Bars
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/2 teaspoon ground coffee beans
1/4 teaspoon fine salt
8 ounces semisweet chocolate, finely chopped
8 ounces cream cheese, room temperature
2/3 cup sugar
2 large eggs, room temperature
4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon light or dark corn syrup
2 tablespoons sour cream, room temperature
1/2 cup crushed candy canes (see Note)
Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.
For the crust: Pound chocolate cookies in plastic baggie. Mix with melted butter, sugar, coffee and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.
Meanwhile, make the filling: Put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water and stir occasionally until melted and smooth.
Blend the , sugar and sour cream together until smooth. Add the eggs and pulse until just incorporated. With the mixer running, pour the melted chocolate into the wet ingredients and mix until smooth.
Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, 25 to 30 minutes. Cool on a rack.
For the Glaze: Put the chocolate, butter and corn syrup in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water and stir occasionally until melted and smooth. Take off heat and add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight.
Cut into small bars or squares. Serve chilled or room temperature.
Store cookies covered in the refrigerator for up to 7 days.
Note: To crush the candy canes, remove wrappers and place in a resealable plastic bag. Use a to roll and break the candy up into small pieces, about 1/4 inch or so.
Creamy Lemon Rice (Orzo) Soup
8 cups chicken stock
3 boneless skinless chicken breasts
1 cup orzo (or rice)
2 stalks celery, chopped
salt and ground pepper
Bring the chicken stock to a boil in a large pot. Once boiling, add the chicken breasts and cook on medium high for about 20 minutes. Remove chicken on a cutting board, let cool then cut into bite-size pieces. Set aside.
While chicken is cooking whisk eggs until frothy in a medium bowl. Add lemon juice of the lemons, whisking well. Set aside
Add 1 cup orzo and chopped celery to the chicken stock. Cook for about 10 minutes or until orzo is tender. Add chicken back to pot. Reduce heat to medium.
Next take one ladle full of hot stock at a time and add to egg mixture, whisking as you pour. Keep adding hot broth until the egg mixture is warm. Remove soup from heat and add the egg mixture to the soup. Let sit for about 10 minutes to thicken. Season with salt and pepper and serve with crusty bread. Enjoy!
Tuna Snack Dip
8 oz. Cream Cheese - Softened
6 oz. Can of Tuna, drained and flaked
1 Tbsp. Onion Powder
2-3 Tsp. Lemon Juice
1/8 Tsp. Black Pepper
3-4 Drop Hot Pepper Sauce
1 Celery Stalk - finely chopped
Dried Parsley Flakes as desired to decorate
Mix all ingredients except parsley, place in a decorative bowl, sprinkle with parsley and refridgerate. Serve with crackers or cocktail rye bread. Super Easy!!!
Thanksgiving has come and gone and i'm sad cuz its one of my favorite holidays. Yeah the turkey is always good but its the side dishes that I always look forward too. My all time favorite are these stuffed sweet potatoes. I really don't care for sweet potatoes plain but when they are stuffed with pecans, brown sugar and toasted marshmallows, even the pickiest eaters will love them! Too bad they are only made once a year! Yummy!
Stuffed Sweet Potatoes
6-8 large sweet potatoes, with skins
3/4 cup (1 1/2 sticks) butter, at room temperature
3/4 cup packed light-brown sugar
2 cups pecans, toasted and coursely chopped
1 1/2 cups miniature marshmallows
1/2 cup all-purpose flour
1/4 teaspoon sea salt
1/8 teaspoon black pepper
1. Heat oven to 400˚
2. Place potatoes on baking sheet. Pierce potatoes in several places.
3. Bake in 400˚ oven until fork-tender, about 55-60 minutes.
4. Meanwhile, in a medium-size bowl, stir together butter and sugar until well blended. Gradually stir in pecans, marshmallows and flour until mixture forms loose crumbs.
5. Remove potatoes from oven. Cut a slash lengthwise in each potato. Using oven mitts, gently push together ends of each potato to open the slash. Season potatoes with salt and pepper. Stuff opening with marshmallow mixture. Return to oven.
6. Bake in 400˚ oven until stuffing is golden brown and melted, 5-7 minutes, taking care not to let the marshmallows burn. (I find that the marshmallows melt before this time is up. I like to add more to each potato when there is about a minute left.)
Anyways to make it up to you, I am posting some brownies....also some cheesecake. No wait even better, brownies and cheesecake combined into one wonderful morsel of yummyness. These are so yummy if you let them sit out for an hour to get to room temperature. Enjoy!
recipe from Baking Bites
1/2 cup butter
2-oz dark chocolate, chopped
1 cup sugar
2 large eggs
1 tsp vanilla extract
2/3 cup flour
2 tbsp cocoa powder
1/4 tsp salt
8-oz cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract
Preheat oven to 350F. Line an 8×8-inch square baking pan with aluminum foil and lightly grease.
In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs and vanilla extract. Whisking steadily, pour chocolate mixture into sugar mixture. Stir until smooth. Sift flour, cocoa powder and salt into the bowl and stir until just combined.
Pour into prepared pan and prepare cheesecake mixture.
In a medium bowl, beat cream cheese, sugar, egg and vanilla extract until smooth. Drop in dollops onto prepared brownie batter. Gently swirl two batters with a butter knife.
Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
Cool in the pan completely before slicing and serving, either at room temperature or chilled. Brownies can be refrigerated, covered, for several days.
Makes 16 large brownies.