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LEMON WHITE CHOCOLATE CHEESECAKE
Crust:
1 1/4 cup flour
2 tbls powdered sugar
1 tsp lemon zest
1/2 cup cubed butter, cold
(graham cracker crust is an acceptable substitute)
Filling:
4 pkgs cream cheese
1 1/4 cup sugar
10 oz white chocolate, melted and cooled
2 tbls flour
2 tbls whipping cream
2 tbls lemon juice
2 tsp lemon zest
2 tsp vanilla
4 beaten eggs
Combine flour, powdered sugar and zest. Cut in butter until crumbly. Press into spring form pan. Bake at 325 for 25-30 minutes until golden brown. Cool.
Beat cream cheese; add other ingredients and beat until smooth. Pour into cooled crust and bake at 325 for 65-85 minutes until set. Cool for one hour. Refrigerate.
TACO CASSEROLE
1 1/2 pound ground beef
1 onion, chopped
1 can chopped green chilies
1 can enchilada sauce
2 oz cream cheese
1 bag Fritos
12 oz shredded cheddar cheese
3/4 cup shredded lettuce
1/2 cup diced tomatoes
Salsa
Sour cream
Brown beef with onions, drain. Mix chilies, enchilada sauce and cream cheese. Add to ground beef. Layer with Fritos in a 9X13 dish. Bake for 15 minutes until bubbly. Top individual servings with lettuce, tomatoes, salsa and sour cream.
SALTED CARAMEL PECAN COOKIES
1 1/2 cup butter, softened
1 cup sugar
1 1/2 tsp vanilla
3 1/2 cup flour
1/2 tsp salt
2 beaten eggs
3/4 cup chopped, toasted pecans
44 caramel candies
6 tbls whipping cream
Coarse sea salt
16 oz semi sweet chips
Beat butter and sugar until fluffy. Add vanilla. Add flour and 1/2 tsp salt. Press dough together in plastic wrap; roll dough into 1 1/2 inch balls.
Place beaten eggs in a bowl. Place pecans in another bowl. Dip each dough ball into beaten eggs and roll in pecans. Place dredged balls on parchment paper lined cookie sheets; press your thumb in center of each ball. Bake at 350 for 10 minutes. Press each cookie again with a spoon. Continue baking for 10 minutes or golden brown. Cool.
Mix caramels and cream in a saucepan, stirring until melted. Spoon caramel into the thumbprints on each and lightly sprinkle with sea salt.
Melt chocolate chips in microwave at 15 second intervals until melted. Stir in oil. Drizzle over the cookies.
REUBEN BAKE
2 tubes refrigerated crescent rolls
1 pound sliced Swiss cheese
2 pounds sliced corned beef
1 can sauerkraut, drained
1/2 cup Thousand Island dressing
1 lightly beaten egg white
3 tsp caraway seeds
Unroll 1 tube of rolls into 1 rectangle, seal seams and perforations on a cookie sheet. Bake at 375 for 10 minutes. Mix together sauerkraut and dressing. Lay half of the cheese over the crust, add a layer of corned beef; spread sauerkraut mixture and top with remaining cheese. Unroll the second tube of crescent rolls and roll out on a floured surface into a triangle. Place over cheese, brush with beaten egg white and drizzle with caraway seeds. Bake for 15 minutes. Let cool and slice.
HOMEMADE TURTLES
1 cup pecan halves, toasted and chopped
Toasted pecan halves for top
55 caramel squares
4 tbls whipping cream
8 oz chocolate chips
2 tsp vegetable oil
2 tsp coarse sea salt
On a parchment paper lined cookie sheet make piles (1 tbls) of chopped pecans. Melt caramels with cream. While caramel is warm, pour 1 tbls on each pile of pecans. Place in freezer to harden. Melt chocolate and oil. Pour over each caramel. Top with toasted pecan half.
FLANK STEAK MARINADE
1/3 cup olive oil
2 cloves minced garlic
2 tbls red wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/2 tsp cracked pepper
1 tbls Worcestershire sauce
1 tbls Grey Poupon mustard
Flank steak
Whisk together. Score flank steak, 1/4” across the grain. Put marinade in zip bag; Add flank steak and refrigerate overnight. Cook on a hot grill, 4-5 minutes per side. Perfect with salmon and pork.
