Nutella Cheesecake

Happy Birthday to ME! I made it in my 9in spring-form pan (without parchment paper or buttering it) instead of the 8X8- and I don't know if I would bake the crust as long (if at all) it was really crunchy compared to the creamy cake. ENJOY! (sorry this is all underlined ???)

Nutella Cheesecake Bars

2 cups Oreo crumbs
1/2 stick unsalted butter, melted
16 ounces cream cheese, at room temperature
2 eggs, at room temperature
1/2 cup granulated sugar
1/4 cup + 1 tablespoon heavy cream
1 vanilla bean, halved and seeds scraped (or 1 tsp vanilla extract)
1/3 cup Nutella

Preheat oven to 325 degrees F. Butter an 8×8 baking dish and line with parchment paper, making sure that the parchment is well pressed in the corners. Set aside.

In a food processor, pulse Oreos until they become crumbs. Add in melted butter and pulse until moistened. Press Oreo mixture evenly into the bottom of your baking dish. Bake crust until set, about 12 minutes. Set aside to cool.

Clean out the food processor. Add cream cheese, eggs, sugar, ¼ cup heavy cream, and vanilla. Pulse until smooth. Put 2/3 of the cream cheese mixture in a bowl and set aside. Add Nutella and 1 tablespoon of heavy cream to the remaining 1/3 cream cheese mixture in the processor. Pulse until smooth.

To assemble, spread the plain cheesecake mixture over the cooled Oreo crust, being careful of the crust. Then pour the Nutella cheesecake layer on top of the plain cheesecake layer and spread evenly. Bake on the center rack of the oven for about 35 minutes, or until the center jiggles slightly. Remove from the oven and cool completely on a cooling rack. Refrigerate for at least 3 hours.

When ready to serve, lift the bars out of the pan by lifting up the parchment paper (it should release easily). Cut into 16 squares and serve.

originally found here: http://tideandthyme.com/?p=831

must make CornBread

From OurBestBites

I halved the recipe BUT shouldn't have! I could have eaten a whole 9X13 myself!!!

Sweet Chile Cheese Cornbread
Recipe slightly adapted from Wondermill feat. Anitra Kerr

1 cup butter (2 sticks), at room temperature
1 cup sugar
4 eggs at room temperature*
1 4 0z can chopped green chiles (left out, not my favorite)
1 can cream style corn (I only had niblets, so I put it in my food chopper- and used the whole can on accident but would again!)
1 cup flour
4 teaspoons baking powder
1/4 teaspoons table salt
1 cup cornmeal
1/2 cup grated Monterey jack Cheese**
1/2 cup grated cheddar cheese**

(**I forgot to write down which type of cheese and couldn't remember at the store except Jack so I grabbed Colby and Monterey Jack and just did that instead of both)

*To quickly bring eggs to room temperature, place them in warm water for about 10 minutes before cracking.

Preheat oven to 350 degrees.
Beat butter and sugar together until fluffy, about 1 minute. Add in eggs one at a time, beating well after each one. Add green chiles and corn and mix well. In a separate bowl combine flour, baking powder, and salt. Take a spoonful of flour mixture and toss with grated cheeses (this will help prevent the cheese from sticking together in a big lump.) Add remaining flour mixture, and cornmeal to bowl and stir to combine. Lastly, add grated cheese and mix until well distributed.

Pour mixture into a 9×13 inch baking pan. Reduce heat to 300 degrees and bake for 50-60 minutes or until knife inserted in center of pan comes out with no goopy batter on it.

golden gram smores

3/4 c corn syrup

1 tsp vanilla

3 Tbl butter

1 pkg milk chocolate chips

Mix the above ingredients together on the stove. Melt. Bring to boil then turn off

In another bowel Mix;

3 c Minni marshmallow

9 c golden grams

pour mixture over dry ingredients. Then pour into a 9x13 greased pan

Strudel Apple

5-6 small-medium apples

1 14oz bag caramels

12 oz Almond Bark

Vegetable oil

1/2 c brown sugar

1/2 Tablespoon cinnamon

1/2 Tablespoon nutmeg

Wooden sticks

Dip apples in boiling water and wipe the wax off with a towel. Refrigerate apples. Melt caramels with water in microwave, stirring at 30 sec intervals, until smooth. Dip apples into caramel and let set up. Mix brown sugar, cinnamon, and nutmeg, set aside. Melt almond bark in double boiler. Add a little oil to make smooth. Dip apples in almond bark and roll in brown sugar mixture. Refrigerate until ready to serve.

pork tacos

2 lb pork roast

1 c salsa

1 c brown sugar

place in a crock pot and cook on low 6-8 hr or on high 4-6 hr. Half way through I shred the pork.

I serve with fried corn tortillas, rice and cheese. So Yummy!!!

Aunt Sherry's Pie Crust

This makes 2 crusts- 1 top and 1 bootom

2 1/2 C Flour

1 C shortening

1 tsp salt

1 egg

1 TBSP vinegar

Mix flour and salt, cut in shortening, set aside

Mix together 1 egg and vinegar, adding enough water to make 1/2 c

Add together, and roll out on floured surface

Pear Pie

Delicious- and no, not just because my husband LOVES pears!

3 C. pears- peeled, cored, sliced

1/2 C. sugar

1 TBSP flour

1/2 tsp cinnamon

dash of nutmeg

1 TBSP butter or margarine

Combine flour, sugar, cinnamon, nutmeg

Mix in pears

Line 9in pie pan with crust; fill with pear mixture

Dot with butter

Place top crust, cutting slits for steam escape, seal edge

Sprinkle with sugar if desired, wrap edges in foil

Bake at 400 for 50 minutes- until golden

Chicken Fajitas

This is REALLY simple and REALLY good. I am not a BBQ sauce fan but it doesn't taste like BBQ sauce to me at all- definitely a keep for us!

1 lrg green pepper

1 lrg red pepper

1 lrg onion (I only used half)

1 lb boneless skinless chicken

1/3 c. BBQ sauce

Cut peppers, onion, and chicken into thin strips

Cook peppers and onion in large non-stick skillet, med-high, 3 minutes

Add chicken cook 3-5 minutes until no longer pink

Stir in BBQ sauce, cook on medium heat 3minutes, or until chicken is completely done

Serve wrapped in tortillas with cheese, sour cream, ect.

Julia Child's White Bread

• 2 1/2 cups water (105-115 F)
• 1 tablespoon active dry yeast
• 1 tablespoon sugar
• 7 cups bread flour or 7 cups all-purpose flour
• 1 tablespoon salt
• 1/4-1/2 cup unsalted butter, softened

Directions:

1. 1
   Pour 1/2 cup of the water into a bowl and mix with yeast and sugar til foamy.
2. 2
   Let sit for 5 minutes until creamy.
3. 3
   Put the yeast mixture, rest of the water and 3 1/2 cups of the flour into the mixer with the dough hook.
4. 4
   Mix slowly until blended then add the rest of the flour.
5. 5
   Increase speed and scrape down the sides til the dough comes together.
6. 6
   (If it doesn't add a tbsp of flour at a time til it does.) Add salt and mix at medium speed for 10 minutes (or do half in mixer and half kneading) til dough is smooth and elastic.
7. 7
   Back in mixer add butter 1 tbsp at a time (dough may come apart, but mixing will pull it back together).
8. 8
   Turn dough out on lightly floured surface and shape it into a ball then place in a large buttered or oiled bowl.
9. 9
   Turn dough so it is completely coated in the fat, then cover in plastic for 45 minutes to an hour, til it has doubled in size at room temperature.
10. 10
    Butter 2 loaf pans.
11. 11
    Deflate the dough, cut in half and turn out onto a lightly floured surface.
12. 12
    Roll out into a 9 x 12-inch rectangle.
13. 13
    With the short end facing you, fold the dough into thirds like a sheet of paper to go into an envelope, creating a roll.
14. 14
    Pinch the seam closed, and pinch the ends enough so it will fit in the loaf pan.
15. 15
    Drop in the loaf pan seam side down, and repeat.
16. 16
    Cover the loaves with buttered plastic wrap and allow to rise again in a warm place (80°F) for 45 minutes, until they double in size.
17. 17
    Preheat the oven to 375°F and put the rack in the center of the oven.
18. 18
    Bake for 35-45 minutes til they are honey brown.
19. 19
    Immediately turn out of pans onto a rack to cool.
20. 20
    Once almost completely cool, they can be cut.

Amish White Bread

• 2 cups warm water (110 degrees F/45 degrees C)
• 2/3 cup white sugar
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 6 cups bread flour

Directions

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.