Pecan Pie Cheesecake Fudge


Pecan Pie Cheesecake Fudge
Ingredients

For the Crust and Filling

  • 16 saltine crackers
  • 1/2 cup butter
  • 1/2 cup light brown sugar, packed
  • 2/3 cup sweetened condensed milk

For the Cheesecake Fudge

  • 3 cups white chocolate chips
  • 1-1/2 tablespoons butter
  • pinch of salt
  • 1 cup sweetened condensed milk
  • 1-1/2 cups marshmallow cream (the equivalent of one 7 ounce jar)
  • 1 – 3.4 ounce instant cheesecake pudding mix, DRY
  • 1 cup pecans, chopped

Preparation

For the Crust and Filling

  1. Preheat oven to 425 degrees.
  2. Line a 8×8-inch baking dish with foil (I used non stick foil) and spray with non stick cooking spray.
  3. Arrange saltines in a even layer on the bottom of the baking dish overlapping some to anchor down the crackers.
  4. In a medium saucepan, bring butter and brown sugar to a boil over medium-high heat
    TIP: Make sure the sugar mixture is at a COMPLETE BOIL before cooking to the 2 minutes.
  5. Cook for 2 minutes.
  6. Remove from heat and sort in the sweetened condensed milk.
  7. Slowly pour over crackers.
  8. Use a spatula to make sure all the crackers are covered.
  9. Bake 10 minutes.
  10. Set aside and make fudge topping.

For the Cheesecake Fudge

  1. In a medium saucepan combine the white chocolate chips, butter, salt,condensed milk and dry pudding mix; heat until melted and smooth.
  2. Add the marshmallow; stir until melted and smooth.
  3. Pour hot fudge over filling. Smooth using an off set spatula.
  4. Sprinkle on pecans, press down with the palm of your hand.
  5. Refrigerate until set (at least 2 hours or overnight).
  6. Remove from refrigerator.
  7. Carefully remove foil making sure to get all the pieces and cut into small squares.
  8. Store at room temperature.

Salted Caramel Poke Cake


Salted Caramel Poke Cake
Yellow cake soaked in cheesecake pudding and salted caramel, topped with Cool Whip and a salted caramel swirl.

Ingredients

  • 1 – 9×13 yellow cake, prepared (box mix or homemade)
  • 3.4 oz. instant pudding mix, cheesecake flavored
  • 1 1/2 cups milk
  • 1/2 cup salted caramel sauce (I love Smuckers Salted Caramel Sundae Sauce)
  • 8 ounces Cool Whip
  • More salted caramel sauce to drizzle over top

Preparation

  1. Once cake is baked and still warm, poke holes all over the top of the cake using the handle of a wooden mixing spoon.
  2. Whisk together the pudding mix, milk, and 1/2 cup salted caramel sauce until smooth. Immediately pour mixture over the cake, aiming to fill the holes as best as possible.
  3. Cover and chill for about an hour.
  4. Spread Cool Whip on top and drizzle with more salted caramel sauce (use a knife to swirl the caramel sauce into the Cool Whip). Cover and chill for an additional 3 hours (or longer).

Pillowy Light Cloud Bread


Pillowy Light Cloud Bread
Cloud Bread is soft and pillowy light. Don’t let the name fool you. It’s not really bread but a bread replacement.

It contains no flour so of course, they’re grain-free. Four simple ingredients is all you need. Made with eggs, cream cheese, cream of tartar and sweetener.

These have been around for awhile now. Not sure where I’ve been but I have only just discovered them.

High in protein and low in carbs. Sounds good to me.

And you know what else is great? It’s super easy to make.

Ingredients

  • 3 large eggs, separated
  • 3 tablespoons cream cheese, room temperature
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon sweetener

Preparation

  1. Preheat oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Mix together egg yolks, salt, cream cheese and sweetener in a small bowl. Set aside.
  3. Using an electric mixer, whisk egg whites and cream of tartar on high speed until stiff peaks are formed, about 5-6 minutes.
  4. Gently fold in cream cheese mixture. Try not to deflate the egg whites.
  5. Scoop batter onto prepared baking sheet, into even rounds, about the size of a hamburger bun.
  6. Bake for 30 minutes, or until golden brown.
  7. Transfer bread to wire rack and let cool.

Lemon Jalapeño Napoleon


Lemon Jalapeño Napoleon

Ingredients

  • 1 package of puff pastry, thawed
  • 1/4 cup(s) melted butter
  • 1 1/4 cup(s) sugar
  • 2 Jalapeños, roasted, seeded and diced.
  • 5 egg yolks from large eggs
  • 3 large lemons, zested and juiced
  • 1/4 teaspoon kosher salt
  • 4 oinces unsalted butter, cut into slices.
  • 2 cups heavy whipping cream
  • 1/4 cup maple syrup

Preparation

  1. Preheat oven to 400˚F.
  2. Roll out your puff pastry sheets onto a sheet pan lined with parchment paper.
  3. Brush with 1/4  cup melted butter over the surface of pastry then sprinkle a  1/4 cup sugar over the surface of puff pastry. With a pizza cutter cut puff pastry into even squares.
  4. Bake for 12-15 minutes or until pastry is puffed up and slightly browned.
  5. Remove and cool before building napoleons.
  6. Fill a small pot 1/3 full of water and bring it to a simmer.
  7. In a separate metal bowl add the minced roasted jalapeños, egg yolks, sugar, lemon zest, lemon juice and salt together and whisk until mixture has a creamy pale yellow color.
  8. Place minced jalapeño, egg yolk, sugar, and lemon mixture onto the pot (double boiler method).
  9. Whisk egg mixture until it becomes the consistency of a pancake batter.
  10. While still whisking, add in cubed butter a little at a time, making sure butter is completely absorbed before adding the next installment of butter. (Repeat this step until all the butter is incorporated).
  11. Turn off heat and whisk mixture vigorously for 1 minute more off the heat. Then place into a cool bowl and place custard in the refrigerator to chill and set up for at least 30 minutes. (Make sure your water in the pot never reaches a boil, keep it at a gentle simmer).
  12. While your lemon custard is chilling make the whipped cream by adding the heavy whipping cream and maple syrup together in a bowl and whisk until stiff peaks have formed.
  13. Build your napoleon by stacking a piece of cut puff pastry followed by a layer of lemon custard and whipped cream. Repeat this process, you should have 3 pieces of puff pastry stacked with lemon curd and whipped cream between each layer.
  14. Serve with a dusting of powdered sugar.

King Ranch Breakfast Strata


King Ranch Breakfast Strata

This is the ultimate make-ahead breakfast casserole. For the best results, assemble it the night before. The next morning, pour the remaining milk over top, and knock off the chill by letting it stand 45 minutes before baking.

Ingredients

  • 1/2 (16-oz.) French bread loaf, cubed (about 4 cups)
  • 8 (6-inch) fajita-size corn tortillas, cut into strips
  • 2 cups shredded cooked chicken
  • 2 1/2 cups grated pepper Jack cheese, divided
  • 3 tablespoons butter
  • 1 (14.5-oz.) can diced tomatoes, drained
  • 3/4 cup chopped onion
  • 1/2 cup chopped celery
  • 1 (4-oz.) can diced green chiles, drained
  • 2 garlic cloves, pressed
  • 1 bell pepper, chopped
  • 1 teaspoon kosher salt
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 10 large eggs
  • 1 (10 3/4-oz.) can condensed cream of mushroom soup
  • 2 1/2 cups milk, divided

Preparation

  1. Toss together first 2 ingredients, and place in a lightly greased 13- x 9-inch baking dish. Sprinkle with chicken and 2 cups cheese.
  2. Melt butter in a medium saucepan over medium heat. Add tomatoes and next 8 ingredients, and cook, stirring often, 5 to 8 minutes or until tender. Remove from heat, and cool 10 minutes.
  3. Whisk together eggs, soup, and 1 1/2 cups milk in a large bowl. Pour over bread mixture. Sprinkle with cooled onion mixture. Cover with plastic wrap, and chill 8 to 24 hours.
  4. Pour remaining 1 cup milk over strata; top with remaining 1/2 cup cheese. Let stand 45 minutes.
  5. Preheat oven to 325°. Bake strata 1 hour and 10 minutes or until set. Serve immediately.

Smoky Sausage-and-Grits Casserole


Debember 2015: Pam Lolley Christmas Morning

You can assemble this up to four days ahead, and keep in the fridge; then let it stand at room temp for 30 minutes before baking.

Ingredients

  • 1 1/2 pounds smoked sausage, chopped
  • 1/2 teaspoon table salt
  • 1 1/2 cups uncooked quick-cooking grits
  • 2 (8-oz.) blocks sharp Cheddar cheese, shredded
  • 1 cup milk
  • 1 1/2 teaspoons chopped fresh thyme
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 4 large eggs, lightly beaten
  • Vegetable cooking spray

Preparation

  1. Preheat oven to 350F°.
  2. Brown sausage in a large skillet over medium-high heat, stirring often, 7 to 9 minutes or until cooked; drain on paper towels.
  3. Bring salt and 4 1/2 cups water to a boil in a large Dutch oven over high heat. Whisk in grits, and return to a boil. Cover, reduce heat to medium, and simmer 5 minutes or until thickened, whisking occasionally.
  4. Remove from heat; add cheese, stirring until completely melted.
  5. Stir in milk and next 4 ingredients.
  6. Stir in sausage.
  7. Spoon mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish.
  8. Bake at 350° for 50 minutes to 1 hour or until golden and cooked through.
  9. Let stand 5 minutes before serving.

Sausage-and-Grits Quiche


This

Sausage-and-Grits Quiche
Impress your brunch company with this clever, simple spin on a traditional quiche.

Ingredients

  • 1 (10-oz.) package frozen chopped spinach
  • 1 (16-oz.) package ground pork sausage
  • 2 cups reduced-sodium chicken broth
  • 1 cup whipping cream
  • 1/2 teaspoon table salt
  • 1 cup uncooked regular grits
  • 1 cup grated Asiago cheese
  • 1/4 teaspoon ground black pepper
  • 1 cup (4 oz.) freshly shredded white Cheddar cheese, divided
  • 3 large eggs, lightly beaten
  • 1 1/2 tablespoons plain white cornmeal

Preparation

  1. Thaw spinach; drain well, pressing between paper towels.
  2. Cook sausage in a large skillet over medium-high heat, stirring often, 5 minutes or until sausage crumbles and is no longer pink; remove from skillet, and drain.
  3. Preheat oven to 350°.
  4. Bring broth, cream, and salt to a boil in a large saucepan over medium-high heat.
  5. Gradually whisk in grits, and return to a boil. Cover, reduce heat to medium-low, and simmer, whisking occasionally, 12 to 15 minutes or until thickened.
  6. Remove from heat; stir in Asiago, pepper, and 3/4 cup Cheddar until melted. (Mixture will be very thick.)
  7. Gradually stir about one-fourth of hot grits into eggs; stir egg mixture into remaining hot grits.
  8. Stir in spinach and sausage until blended.
  9. Sprinkle bottom and sides of a lightly greased 10-inch deep-dish pie plate with cornmeal.
  10. Spoon grits mixture into pie plate; sprinkle with remaining Cheddar cheese.
  11. Bake at 350° for 55 minutes or until set.
  12. Remove from oven to a wire rack, and cool 30 minutes.

To Freeze

  1. Prepare recipe as directed through Step 10.
  2. Cover tightly with plastic wrap and heavy-duty aluminum foil.
  3. Place quiche in a 2-gal. zip-top plastic freezer bag.
  4. Freeze up to 1 month.
  5. Thaw in refrigerator 24 hours.
  6. Let stand at room temperature 30 minutes, and bake as directed.

Cook’s Note

Recipe may be doubled and baked in a 13- x 9-inch baking dish for 1 hour.