|
|
 This rich, creamy and delicious dessert is requested often at my house, especially for birthdays instead of the traditional birthday cake.
CRUST:
4 tablespoons melted butter
1-1/2 cups graham cracker crumbs
CARAMEL:
1 cup granulated sugar
1/4 cup water
1/2 cup heavy whipping cream
CHEESECAKE:
4 (8 oz) packages cream cheese, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
4 large eggs (at room temperature)
1. In a small bowl, combine the melted butter and graham cracker crumbs; blend well. Press mixture into the bottom of a 9-inch springform pan; set aside.
2. In a medium heavy saucepan, combine the sugar and water; stir well. Stir over medium high heat until it comes to a boil. Cover and cook until the sugar turns a medium amber color; about 3-1/2 minutes after the mixture comes to a boil. Remove from the heat; stir 30 seconds. Slowly stir in the cream, being careful to avoid splatters. Set aside.
3. Beat the cream cheese and both sugars at medium speed of mixer until soft and fluffy. Add the vanilla and salt. Add the eggs one at a time on lowest speed of mixer until incorporated. Pour 2/3 of the batter over the crust in pan. Beat the caramel mixture into the remaining batter; pour over the batter in the pan. Swirl the mixture with a rubber spatula.
4. Bake at 350 degrees F. for 50 minutes or until the edges are firm but the middle still wiggles. Remove from the oven; cool and then chill in refrigerator until set. Makes 16 servings.
';
 My best friend Judi shared this recipe with me and it has become a family favorite.
1 (32 oz) package frozen hash brown potatoes, thawed
2 cups shredded cheddar cheese
1 (10.5 oz) can condensed cream of celery soup
1 (16 oz) carton sour cream
1/2 cup chopped onion
1/2 cup melted butter or margarine
1-1/4 teaspoons salt
1/2 teaspoon pepper
1. Arrange the thawed hash brown potatoes in bottom of a 13×9-inch baking dish sprayed with cooking spray. Sprinkle the cheddar cheese over the potatoes.
2. In a medium bowl, combine the remaining ingredients; stir into the potato mixture.
3. Bake at 350 degrees F for 1 hour or until hot and bubbly. Makes 8 servings.
Emily's Favorite Recipes:
 You’ll love the beautiful colors as well as the delicious flavor of this delightful vegetable and pasta dish!
2 cups uncooked mini lasagna (mafalda) noodles (4 oz)
3 tablespoons olive oil
1 cup chopped onion (1 large)
1 cup sliced carrots
2 medium stalks celery, sliced (1 cup)
1 medium green bell pepper, chopped
1 medium zucchini or summer squash, quartered lengthwise and sliced
2 cloves garlic, chopped
2 cans (15 oz each) red kidney beans, drained, rinsed
1 can (15 oz) diced tomatoes with Italian herbs, undrained
1/2 cup finely shredded Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup refrigerated basil pesto
1. Heat oven to 350 degrees F. Cook and drain pasta as directed on package using minimum cook time.
2. Meanwhile, in a 10-inch skillet, heat oil over medium heat. Add onion, carrots, celery and bell pepper; cover and cook 5 to 8 minutes, stirring occasionally, until carrots are just tender. Uncover; stir in zucchini and garlic. Cook and stir 1 minute longer.
3. Place pasta in ungreased 2-1/2-quart casserole. Stir in carrot mixture, beans, tomatoes, 1/4 cup of the cheese, the salt, pepper and pesto. Cover casserole. Bake 40 to 50 minutes or until hot in center. Top each serving with remaining cheese. Makes 6 servings.
Recipe and photo are from Betty crocker.
Emily's Favorite Recipes:
 Another delicious chicken recipe that’s simple, easy-to-make and incredibly good!
4 boneless, skinless chicken breast halves
1 medium onion, sliced and separated into rings
1 (10-3/4 oz) can condensed cream of chicken soup
1/2 cup milk
1 teaspoon Worcestershire sauce
1/4 teaspoon dried thyme leaves
3/4 cup shredded cheddar cheese
1. Arrange chicken in bottom of a 13×9-inch baking dish; top with the onions.
2. In a small bowl, whisk the soup, milk, Worcestershire sauce and thyme; pour over the chicken.
3. Cover with foil; bake at 400 degrees F for 40 minutes or until chicken is no longer pink. Top with the cheddar cheese; let stand 10 minutes before serving. Makes 4 servings.
Emily's Favorite Recipes:
 This simple brownie recipe has been a family favorite for many years.
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/3 cup butter or margarine, softened
2 squares (1 oz each) unsweetened chocolate, melted
2 eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup chopped walnuts
In a small bowl, combine the flour and baking powder; set aside.
In a large mixer bowl, cream the butter and melted chocolate until fluffy. Beat in the eggs and sugar; add the vanilla extract.
Beat in the flour mixture a little at a time until well blended. Stir in the chopped walnuts.
Spread mixture in an 8×8-inch greased baking pan. Bake at 350 degrees F for 18 to 20 minutes. Makes 16 to 20 brownies.
 Warm your family’s hearts with this hearty dinner served hot and bubbly from the oven. A delicious way to chase away cold weather chills!
1 cup uncooked elbow macaroni
1-1/2 pounds bulk pork sausage
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/2 teaspoon dried crushed oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup roasted red bell peppers, chopped (from jar)
2 (15 oz each) cans tomato sauce
1/2 cup sour cream
1/2 cup Parmesan cheese, divided
1. Cook the macaroni according to package directions; set aside. In a large skillet over medium heat, cook the sausage, green pepper and onion until the meat is no longer pink and the vegetables are tender; drain.
2. Stir in the oregano, salt, pepper, roasted red bell peppers, spaghetti sauce, sour cream and 1/4 cup of the Parmesan cheese. Bring to a boil, reduce heat; simmer 5 minutes.
3.Stir in the macaroni. Transfer mixture to a 2-quart baking dish; sprinkle with the remaining 1/4 cup Parmesan cheese.
4. Bake, uncovered, at 350 degrees F for 20 to 25 minutes or until bubbly. Makes 4 servings.
 Delicious fragrant roast chicken surrounded by tender flavorful vegetables; a dinner that’s sure to please!
1 whole chicken (3 to 3-1/2 lb)
1 lemon
1 teaspoon olive oil
1 tablespoon dried herbes de Provence
1/4 teaspoon pepper
8 new potatoes (1-1/2 lb) cut into fourths
2 medium zucchini, cut into 1-1/2-inch pieces
1 can (14-1/2 oz) diced tomatoes with basil, garlic and oregano, drained
1/2 cup chopped pitted kalamata olives
1. Heat oven to 400 degrees F. Place chicken, breast side up, in ungreased shallow roasting pan.
2. Grate peel from lemon; squeeze juice. In a small bowl, mix lemon peel, lemon juice and oil. Drizzle half of lemon mixture over chicken; pat the herbes de Provence and pepper on skin of chicken. Place squeezed lemon halves inside chicken cavity.
3. In large bowl, toss potatoes, zucchini, tomatoes, olives and remaining lemon mixture. Arrange vegetables around chicken in roasting pan. Insert oven-proof meat thermometer in chicken so tip is in thickest part of inside thigh and does not touch bone.
4. Bake 1 hour 45 minutes to 2 hours or until thermometer reads 180 degrees F, legs move easily when lifted or twisted and vegetables are tender. Makes 6 servings.
Recipe and photo are from Betty Crocker.
 Luscious tangy-sweet lemon flavor in every bite!
1-1/3 cups all-purpose flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg, lightly beaten
2/3 cup milk
3 tablespoons canola oil
2 tablespoons lemon juice
1/3 cup chopped pecans
2 tablespoons lemon juice
1 tablespoon sugar
Preheat oven to 350 degrees F. Grease bottom and sides of a 7×4-inch loaf pan; set aside.
In a medium bowl, combine the flour, sugar, baking powder and salt. Make a well in the center of flour mixture; set aside.
In a separate bowl, combine the egg, milk, oil, and lemon juice. Add the egg mixture to the flour mixture all at once; stir just until moistened. Fold in the pecans. Pour batter into prepared loaf pan.
Bake for 45 to 50 minutes or until wooden toothpick inserted near the center comes out clean.
Stir together the lemon juice and sugar; brush top of warm loaf with the lemon sugar mixture. Cool in the pan on wire rack for 10 minutes. Remove from the pan and cool completely on wire rack. Wrap tightly and store over night before serving. Makes 1 loaf.
|
|
