Cocinando con Alena

For years now I have been making a pumpkin cheesecake for feasting day rather than your traditional pumpkin pie, but this year I decided to try something new.  A culinary muse called to me and told me to make a pecan pie cheesecake, but since that muse didn't tell me how to make it, I borrowed one from a site that I frequent. This cheesecake was phenomenal!  It definitely gave me the festive feel with the rich pecan layer, and you can never go wrong with a cheesecake layer, hehe!  I gave half the cake to my neighbor (who shared an extra pumpkin pie with me for their early Thanksgiving), and they loved it too!  It is going to be an extremely hard tossup deciding whether to go back to pumpkin or not for next year, but I think I'm partial to this one!  A must try! Pecan Pie Cheesecake Ingredients: Crust: 1 ¾  cups vanilla wafer crumbs ¼ cup firmly packed brown sugar ⅓ cup butter, melted Pecan Filling: 1 cup sugar ⅔ cup dark corn syrup ⅓ cup

Salmon is full of protein, vitamin A, and omega fatty acids, which are essential to the proper functioning of the heart and brain. This recipe for ginger roasted salmon is both good tasting and extremely good for you,, Ginger Roasted Salmon SERVINGS:4 Ingredients: Nonstick cooking spray 4 center-cut boneless salmon fillets (6 ounces each), skin on 1 tablespoon seasoned rice vinegar 2 teaspoons grated fresh ginger 2 teaspoons honey 2 teaspoons extra-virgin olive oil Coarse salt and freshly ground black pepper Instructions: Preheat the oven to 425 degrees. Line a baking sheet with a rack and spray with cooking spray. Place salmon, skin side down, on rack. In a small bowl, whisk together vinegar, ginger, honey, and oil until well combined. Pour 1 teaspoon of the mixture over each salmon fillet; season with salt and pepper. Roast until just cooked through, 15 to 18 minutes. Transfer salmon to serving plates and drizzle each with an additional teaspoon of the g

Dark and rich, these truffles are perfect for any holiday party. Ghirardelli® Dark Chocolate Truffles YIELD:Makes 30 truffles Ingredients: 1 3/4 cups 60% Cacao Bittersweet Chocolate Chips 1/3 cup Unsweetened Cocoa 1/3 cup heavy whipping cream 6 tablespoons unsalted butter, cut into small pieces Instructions: In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate chips. Stir until completely melted and smooth. Remove from theheat and pour into a shallow bowl. Cool, cover, and refrigerate the mixture until firm, at least 2 hours. Using a melon baller or small spoon, roll the mixture into 1-inch balls. Roll each ball in the cocoa. Enjoy immediately or refrigerate in an airtight container for up to 2 weeks. NOTE: The Unsweetened Cocoa can be replaced with 3/4 cup of chopped almonds or pecans.

This is a fantastic Bundt cake that my grandmother used to make for Thanksgiving. It has been a family favorite for years! Apple Harvest Pound Cake with Caramel Glaze makes 1 - 9 inch Bundt cake Ingredients: 2 cups white sugar 1 1/2 cups vegetable oil 2 teaspoons vanilla extract 3 eggs 3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1 teaspoon salt 2 medium Granny Smith apples - peeled, cored and chopped 1 cup chopped walnuts 1/2 cup butter or margarine 2 teaspoons milk 1/2 cup brown sugar Instructions: Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan. In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan. Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted int

I stumbled on this recipe in one of my mom's cookbooks last year. My family love pineapple so we gave it a go. Now it's a favorite. Easy to make, easy to eat, easy to put on some extra pounds if you consume too much! :D Pineapple Cream Cheese Cake Serves:    15 - 20 Ingredients: CAKE: 2 c    sugar 3/4 c    vegetable oil 2 large    eggs 1 can(s)    crushed pineapple (20 oz can) in its own juice or heavy syrup 2 c    all purpose flour 1 tsp    baking soda 1 tsp    salt ICING: 1 pkg    cream cheese, softened (8 oz) 1 stick    margarine or butter, softened 1 tsp    vanilla extract 2 c    powdered sugar Instructions: For the cake: Mix ingredients together by hand and pour into a greased 13x9 baking pan. Bake at 350 degrees for 40 minutes (cake may appear underdone because it is so moist). Remove cake from oven and cool completely before adding the icing. For the icing: Beat the cream cheese and margarine or butter togehter. Add vanilla. Gradually add

A crumbly graham cracker crust and silky cream cheese filling make this New York-style cheesecake a winner,, Classic Cheesecake SERVINGS:12 Ingredients: FOR CRUST: 5 tablespoons unsalted butter, melted, plus room-temperature butter for pan 12 graham crackers (3-by-5 inch) 1/4 cup sugar 1/4 teaspoon coarse salt FOR FILLING: 2 1/2 pounds bar cream cheese, room temperature 1 1/2 cups sugar 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice 1/2 teaspoon coarse salt 4 large eggs 1 cup sour cream Instructions: Preheat oven to 375 degrees. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325 degrees. Set a kettle of water to boil. Make filling: Using an electric mi

The first time I made this soft, dense, lusciously buttery cake I ended up making it twice more, just for kicks. I couldn't get enough of it. It's sweet with a golden crumb, soft and moist, dense without being heavy, with juicy explosions of tart cranberries. The cranberries are left proudly to their own devices — no sugar bath, no orange zest. Just pops of scarlet sour fruit in buttery cake. This cake is also a little unusual in its construction, at least for bakers like myself who are most accustomed to cakes leavened with baking powder. This is an old-fashioned butter cake that is leavened instead by whipping the eggs and sugar together for some minutes, until they are lightened and increased in volume. This produces an outrageously moist and tender cake, with the richness of a classic fruitcake. (I like to say this is a fruitcake for those wary of that good old English treat.) If you have a stand mixer, the process is very easy; it comes together in about 10

People that claimed they did not like carrot cake LOVED this recipe. You can cut down on the sweetness by reducing the amount of sugar in the frosting or not using all the frosting the recipe makes. I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out. Carrot Cake makes 1 - 9x13 inch cake Ingredients: 4 eggs 1 1/4 cups vegetable oil 2 cups white sugar 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 3 cups grated carrots 1 cup chopped pecans 1/2 cup butter, softened 8 ounces cream cheese, softened 4 cups confectioners' sugar 1 teaspoon vanilla extract 1 cup chopped pecans Instructions: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.  In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, s

To prevent the top from cracking, be careful not to overmix the batter, and do not open the oven door while the cake is baking or cooling inside the oven. Pumpkin Cheesecake SERVINGS:12 Ingredients: FOR THE CRUST: 1 1/4 cups graham-cracker crumbs (from 10 whole crackers) 1/4 cup sugar 4 tablespoons unsalted butter, melted FOR THE FILLING: 4 packages (8 ounces each) bar cream cheese, very soft 1 1/4 cups sugar 3 tablespoons all-purpose flour 1 cup canned pumpkin puree 2 tablespoons pumpkin-pie spice 1 tablespoon vanilla extract 1/2 teaspoon salt 4 large eggs, room temperature Instructions: Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up. Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes. Make the filling: With an electric mixer, beat c

Using virgin coconut oil in this recipe enhances the flavor of the sweet potatoes, while infusing a subtle perfume of coconut to them. Virgin coconut oil is found in most health food stores. Coconut Oil Roasted Sweet Potatoes Servings: 2-4 Ingredients: 1 1/2 tablespoons organic virgin coconut oil 1 3/4 lbs sweet potatoes, peeled and diced 2 teaspoons light brown sugar, packed 3/4 teaspoon kosher salt 1/4 teaspoon fresh ground black pepper 1/4 teaspoon nutmeg, freshly grated Instructions: Preheat oven to 350 degrees F. In a small saucepan, melt coconut oil over low heat. In a large bowl, toss together, the potatoes, coconut oil, sugar, salt, pepper, and nutmeg. In a large baking dish, spread the potatoes out evenly and roast, tossing occasionally, until softened and caramelized, about an hour.

Cabbage leaves stuffed with ground beef, onion and rice, covered in a sweet and tangy tomato sauce and cooked in a slow cooker,, Cabbage Rolls makes 6 servings Ingredients: 12 leaves cabbage 1 cup cooked white rice 1 egg, beaten 1/4 cup milk 1/4 cup minced onion 1 pound extra-lean ground beef 1 1/4 teaspoons salt 1 1/4 teaspoons ground black pepper 1 (8 ounce) can tomato sauce 1 tablespoon brown sugar 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce Instructions: Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain. In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. Cover, and cook on Low 8 to 9 hours.

Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks,, Mom's Zucchini Bread makes 2 loaves Ingredients: 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3 teaspoons ground cinnamon 3 eggs 1 cup vegetable oil 2 1/4 cups white sugar 3 teaspoons vanilla extract 2 cups grated zucchini 1 cup chopped walnuts Instructions: Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C). Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

I tried long and hard to find the ultimate cinnamon bun recipe for bread machines...this is it. They are so soft and yummy! Soft, Moist and Gooey Cinnamon Buns makes 2 dozen buns Ingredients: 1 cup milk 1 egg, beaten 4 tablespoons melted butter 4 tablespoons water 1/2 (3.5 ounce) package instant vanilla pudding mix 4 cups bread flour 1 tablespoon white sugar 1/2 teaspoon salt 2 1/4 teaspoons bread machine yeast 1/2 cup butter, softened 1 cup packed brown sugar 2 teaspoons ground cinnamon 1/4 cup chopped walnuts (optional) 1/4 cup raisins (optional) 1 teaspoon milk 1 1/2 cups confectioners' sugar 4 tablespoons butter, softened 1 teaspoon vanilla extract Instructions: In a bread machine pan, place the milk, beaten egg, melted butter, water, vanilla pudding mix, bread flour, sugar, salt and yeast in the order recommended by the manufacturer. Select the Dough cycle. When cycle is finished, remove the dough, and knead for 3 to 5 minutes. Roll out t

This chocolate cake is absolutely thee best we have ever had. It is so moist and rich, I never make anything else (unless I am short on time :) The frosting recipe included goes perfectly with this cake, but you can use any frosting you like. Try this once and you'll see why I call it "The Only Chocolate Cake Recipe You'll Ever Need"!! The Only Chocolate Cake Recipe You'll Ever Need! (Devil's Food) Servings: 16 Ingredients: 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 2 teaspoons baking soda 3/4 cup unsweetened cocoa powder 2 cups sugar 1 cup vegetable oil 1 cup hot coffee 1 cup milk 2 large eggs 1 teaspoon vanilla Frosting: 1 cup milk 5 tablespoons all-purpose flour 1/2 cup butter, softened 1/2 cup shortening 1 cup sugar 1 teaspoon vanilla Instructions: Preheat oven to 325°F. In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. A

This was perfect for a busy weeknight supper. Hungry 13-year-old and picky 7-year-old ate it up :D Chicken Parmesan makes 4 servings Ingredients: 4 skinless, boneless chicken breast halves salt and freshly ground black pepper to taste 2 eggs 4 cups panko bread crumbs 1/2 cup grated Parmesan cheese 2 tablespoons all-purpose flour, or more if needed 1 cup olive oil for frying 1/2 cup prepared tomato sauce 1/4 cup fresh mozzarella, cut into small cubes 1/4 cup chopped fresh basil 1/2 cup grated provolone cheese 1/4 cup grated Parmesan cheese 1 tablespoon olive oil Instructions: Preheat an oven to 450 degrees F (230 degrees C). Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper. Beat eggs in a shallow bowl and set aside. Mix bread crumbs and 1/2 cup Parmes

This recipe takes pumpkin pie to a whole new level, with drizzled caramel, chopped pecans and airy COOL WHIP Whipped Topping. Cue the applause. Turtle Pumpkin Pie 10 servings Ingredients: 1/4 cup  plus 2 Tbsp. caramel ice cream topping, divided 1  HONEY MAID Graham Pie Crust (6 oz.) 1/2 cup   plus 2 Tbsp. chopped PLANTERS Pecans, divided 2 pkg.  (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding 1 cup  cold milk 1 cup  canned pumpkin 1 tsp.  ground cinnamon 1/2 tsp.  ground nutmeg 1 tub   (8 oz.) COOL WHIP Whipped Topping, thawed, divided Instructions: POUR 1/4 cup caramel topping onto bottom of pie crust; sprinkle with 1/2 cup nuts. BEAT next 5 ingredients in large bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust. REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving. Tips: SIZE-WISE At 10 servings, this tasty pie is a perfect dessert to feed a crowd. HOW TO STORE

I got this recipe while shopping at Sams Club on a day when food demos were taking place. Wow! Quick, easy and yummy for the holidays. A family favorite now Holiday Fruit Salad Servings: 10-12 Ingredients: 16 ounces plain yogurt 1/2 teaspoon ground nutmeg 1/4 cup brown sugar 1 teaspoon vanilla extract 6 -8 Red Delicious apples, cored and cut into 1/2 inch cubes 1 cup green grape Instructions: Combine yogurt, nutmeg, sugar and vanilla, mixing well. Pour over prepared fruit, tossing to cover the apples and grapes. Chill. Before serving, dust with a little extra nutmeg.

Healthier and tastier way to serve fish. I have used flounder, catfish, grouper, perch and tilapia with great results.If your fish is not getting crispy try broiling it for a minute or so to get it crispy. Oh and parmesan from a can is ok but treat yourself and use freshly grated. You will be oh so happy you did. Baked Parmesan Fish Servings: 4 Ingredients: 16 ounces fish fillets 1 egg 2 tablespoons milk Breading 1/3 cup parmesan cheese, grated 2 tablespoons flour 1/2 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon pepper Instructions: Beat egg and milk in a shallow bowl and set aside. In a zipper bag combine breading ingredients. One at a time dip fillets in egg, shake off excess and turn or shake in breading in bag. Bake uncovered on an oiled baking sheet at 350 degrees for about 25 minutes or until fish flakes easily with a fork. Can be served with lemon wedges if desired.

Using store-bought pound cake and lemon curd for this dish is a guaranteed time-saver. This trifle can be prepared in advance and stored in the refrigerator until it's ready to be served Christmas Trifle YIELD:Makes 1 trifle Ingredients: 3 pints raspberries 1 quart heavy cream 1/2 cup granulated sugar 1 teaspoon vanilla extract 1 large or 2 small store-bought pound cakes, cut into 1 inch pieces 2 cups lemon curd 24 ounces frozen sliced peaches, thawed Instructions: In a food processor, puree 1 pint of raspberries and strain through a fine mesh sieve, discarding the pulp. Whip heavy cream and slowly add sugar until the cream is silken. Add vanilla extract and raspberry puree and continue whipping, just until combined and soft peaks form. Layer half of the pound cake in the bottom of a large trifle dish. Spread half of the lemon curd over the pound cake. Top the lemon curd with half of the peaches and one pint of raspberries. Dollop half of the whip

This recipe appears by special request. Creamy chicken and green chilies I use the regular sized tortillas.. not the large ones.I overlap the tortillas to make the layer. I make it up in an oblong serving dish, I think it is about a 9 1/2 inch by 11 inch pan. But any size you would put 1 full cake mix into will work well . I love this recipe. Chicken Enchilada Casserole Servings: 6-8 Ingredients: 3 -4 chicken breasts (or 6 Halves) 1 (10 ounce) can cream of mushroom soup 1 (10 ounce) can cream of chicken soup 1 (8 ounce) can diced green chilies (hot or mild, or a small can of each) 1 (10 ounce) package cheddar cheese, grated 1 small onion, diced oregano 1 tablespoon garlic powder 1 teaspoon salt 12 corn tortillas 16 ounces sour cream Instructions: Place Chicken in large saucepan and cover with water. Sprinkle in a handful of oregano,add garlic powder and salt. Boil about 20 minutes and shred from bones. Save broth. Mix soups, sour cream & chiles in l

A wonderful base for any kind of crustless quiche,,I serve this in the summer for brunch with a side of sausage links and a fresh fruit bowl! Crustless Spinach Quiche makes 6 servings Ingredients: 1 tablespoon vegetable oil 1 onion, chopped 1 (10 ounce) package frozen chopped spinach, thawed and drained 5 eggs, beaten 3 cups shredded Muenster cheese 1/4 teaspoon salt 1/8 teaspoon ground black pepper Instructions: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

These buns are sooo good hot from the oven when they're gooey and warm,, This is my all time weakness. Nothing says perfection better than a fresh sticky bun right out of the oven, Ooey-Gooey Cinnamon Buns makes 15 servings Ingredients: 1 teaspoon white sugar 1 (.25 ounce) package active dry yeast 1/2 cup warm water (110 degrees F/45 degrees C) 1/2 cup milk 1/4 cup white sugar 1/4 cup butter 1 teaspoon salt 2 eggs, beaten 4 cups all-purpose flour 3/4 cup butter 3/4 cup brown sugar 1 cup chopped pecans, divided 3/4 cup brown sugar 1 tablespoon ground cinnamon 1/4 cup melted butter Instructions: In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm. In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour;

The recipe comes from an old lady who was a dear friend of Elvis. She made this cake for him every Christmas and on special occasions. She made the paper promise to keep her name anonymous for fear that people would deluge her Tupelo Mississippi home with requests by fans to make her cakes for them. Elvis Presley's Favorite Whipping Cream Pound Cake Serves: 8-12 Ingredients: 3 cups sugar 1/2 lb butter, softened 7 eggs, room temperature 3 cups cake flour, sifted twice 1 cup whipping cream     (heavy cream) 2 teaspoons vanilla extract Instructions: Butter and flour a 10 inch tube or bundt pan. Thoroughly cream together sugar and butter. Add eggs 1 at a time, beating well after each addition. Mix in half the flour, then the whipping cream, then the other half of the flour. Add Vanilla. Pour into prepared pan. Set in COLD oven and turn heat to 350ºF. Bake 1 hour to 70 minutes, until a sharp knife inserted in cake turns out clean. Cool in pan 5 minutes.

My daughter gave me this strawberry pretzel salad recipe. It is a favorite of her in-laws. I tried it and it is delicious! Strawberry Pretzel Salad Servings: 12 Ingredients: 2 cups crushed pretzels 3/4 cup butter, melted 3 tablespoons white sugar 1 (8 ounce) package cream cheese, softened 1 cup white sugar 1 (8 ounce) carton frozen whipped topping, thawed 2 (3 ounce) packages strawberry gelatin 2 cups boiling water 2 (10 ounce) packages frozen strawberries Instructions: Preheat oven to 400°F. Stir together crushed pretzels, melted butter and 3 tablespoons white sugar; mix well and press mixture into bottom of 9x13-inch baking dish. Bake 8-10 minutes, until set; set aside to cool. In a large mixing bowl cream together cream cheese and white sugar. Fold in whipped topping. Spread mixture onto cooled crust. Dissolve gelatin in boiling water. Stir in frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and sprea

I made these last night and brought them to work this morning and they are almost all gone in just 30 minutes time. These are delicious, especially the contrast between the tart, ripe peaches and sweet crust and crumb topping. I bet they would taste even more delicious with some vanilla ice cream on top! Peach & Pecan Oat Crumble Bars makes 9x13" pan Ingredients: Base Dough: 1 cup unsalted butter, softened at room temperature for 1 hour 1/2 packed cup dark brown sugar 2 teaspoons vanilla 2 1/4 cups flour 1 teaspoon salt 1/2 teaspoon ginger 1/8 teaspoon cinnamon Peach Filling: 2 pounds peaches, unpeeled (about 8 peaches) 1 tablespoon sugar 1 tablespoon cornstarch 1/4 teaspoon salt Pecan Oat Topping: 1/2 cup unsalted butter, softened at room temperature for 1 hour, divided 1 cup old-fashioned oats 1/2 cup flour 1 cup pecans, finely chopped 1/4 teaspoon cinnamon 1/4 teaspoon salt Glaze: Juice of 1 lemon, about 3 tablespoons 1/2 to 1 c

It's as easy as pie to make bars from smooth, tangy lemon filling and fluffy meringue atop a buttery zest-flecked crust. Lemon Meringue Bars YIELD:Makes 12 Ingredients: 2 sticks (16 tablespoons) unsalted butter, softened 1 3/4 cups plus 2 tablespoons all-purpose flour 1/4 cup plus 3 tablespoons confectioners sugar 2 tablespoons plus 1 teaspoon freshly grated lemon zest 1/4 teaspoon coarse salt 6 large eggs, plus 4 large egg whites 2 1/4 cups plus 2 tablespoons granulated sugar 3/4 cup plus 3 tablespoons fresh lemon juice Instructions: Preheat oven to 350. Make crust: Put butter, flour, confectioners sugar, 2 teaspoons lemon zest, and the salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until well blended. Transfer mixture to a 9-by-13-inch rimmed baking sheet. Press batter evenly into baking sheet. Chill in freezer 10 minutes. Bake until golden, 20 to 22 minutes. Let cool completely on a wire rack. Make

A great way to use up odds of gourmet chocolate bars! These are a must for a dinner party or a simple get together. My colleague at work loved them too,, Chocolate-Caramel Cookie Bars YIELD:Makes 16 Ingredients: FOR THE CRUST: 4 1/2 ounces (9 tablespoons) unsalted butter, room temperature, plus more for parchment 1/4 cup packed light-brown sugar 1 1/2 cups all-purpose flour 1/4 teaspoon table salt FOR THE CHOCOLATE CARAMEL: 10 1/2 ounces milk chocolate, chopped (2 cups) 1 1/2 cups granulated sugar 1/4 cup water 3 ounces (6 tablespoons) unsalted butter 1 cup heavy cream 1/2 teaspoon table salt 1 tablespoon sea salt, preferably fleur de sel Instructions: Preheat oven to 350 degrees. Make the crust: Line a 9-inch square baking pan with parchment, leaving an overhang on all sides; butter parchment, excluding overhang. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and table salt, and beat until just combine

LOVE THIS RECIPE! Once you make it, be prepared to make it AGAIN and AGAIN! I've made this trifle at least 20 times - it's requested at each and every church function. This was really wonderful! Very rich and delicious! Chocolate Trifle makes 12 servings Ingredients: 1 (19.8 ounce) package brownie mix 1 (3.9 ounce) package instant chocolate pudding mix 1/2 cup water 1 (14 ounce) can sweetened condensed milk 1 (8 ounce) container frozen whipped topping, thawed 1 (12 ounce) container frozen whipped topping, thawed 1 (1.5 ounce) bar chocolate candy Instructions: Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped to

I love this recipe because it is so easy to make and yet it always gets 'oohs' when people see the candies and 'aahs' when they taste them! I've gotten several z-mails asking about the candy coating. They are wafers that you melt to then dip candies into to coat them. They are usually sold in the candy section of craft or baking stores. I've seen them in the candy making section of Wal-Mart also,, Chocolate Mint Candy (Fudge) Servings: 64 Ingredients: 2 cups semi-sweet chocolate chips     (12 ounces) 1 (14 ounce) can sweetened condensed milk, divided 2 teaspoons vanilla extract 6 ounces white candy coating 2 -3 teaspoons peppermint extract 3 drops green food coloring Instructions: In a heavy saucepan, melt chocolate chips with 1 cup milk. Remove from the heat; stir in vanilla. Spread half into a waxed paper-lined 8-in. square pan; (I personally prefer to line the pan with foil and grease the foil with butter) chill for 10 minutes or un

This recipe makes delicious little fudge squares that would be excellent on a holiday cookie tray. They are SWEET but really flavorful. Perfect as small squares. If you like Chocolate and Cherries this recipe is for you. The candy bar was originally called Cherry Chase, and then Cherry Chaser, before becoming known as Cherry Mash. It can be found throughout the Midwest in most grocery and convenience stores and mass-merchandise outlets. Cherry Mash Bars Servings: 40-60 Ingredients: 1 cup sugar 2 tablespoons butter (I used butter) or 2 tablespoons margarine (I used butter) 1/4 teaspoon salt 1/3 cup half-and-half (I used 1/2 and 1/2 mixed with whole milk) or 1/3 cup undiluted evaporated milk (I used 1/2 and 1/2 mixed with whole milk) 1 cup miniature marshmallow 1 cup cherry chips 1 cup chocolate chips (I used Ghirardelli Bittersweet Chocolate about 3 1/2 ounces) or 4 ounces bittersweet chocolate (I used Ghirardelli Bittersweet Chocolate about 3 1/2 ounces) 1/2 cup p

Once the maple icing is set, these can be stored in single layers in airtight containers for up to three days. Iced Oatmeal-Applesauce Cookies YIELD:Makes about 2 1/2 dozen Ingredients: 4 tablespoons unsalted butter, melted 1 cup packed light-brown sugar 1/2 cup granulated sugar 1 large egg 1/2 cup chunky-style applesauce 1 1/2 cups old-fashioned rolled oats 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon coarse salt 1 cup golden raisins 1 3/4 cups confectioners' sugar 3 tablespoons pure maple syrup Instructions: Make cookies: Preheat oven to 350. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined. Add egg and applesauce, mix until well blended, 2 to 3 minutes. Mix in oats, flour, baking soda, baking powder, and salt. Mix in raisins. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spac

This cake was first made for me by a friend while I was visiting her after she had delivered her 11th child. I told her, 'I should have baked for you! Banana Cake makes 1 - 9x13 inch pan Ingredients: 3/4 cup butter 2 1/8 cups white sugar 3 eggs 2 teaspoons vanilla extract 3 cups all-purpose flour 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1 1/2 cups buttermilk 2 teaspoons lemon juice 1 1/2 cups mashed bananas 1/2 cup butter, softened 1 (8 ounce) package cream cheese, softened 3 1/2 cups confectioners' sugar 1 teaspoon vanilla extract Instructions: Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with