Sunday, December 15, 2013

Reese's Peanut Butter Cheesecake

This year, I decided to combine my fiance's two favorite things for his birthday cake! Cheesecake and Peanut butter! How can you go wrong with that combination??

This cake was such a hit and he LOVED it. This cake was super rich and VERY sweet. I will definitely be making him this again for his birthday next year! 

 Reese's Peanut Butter Cheesecake

4 cups crushed Oreo cookies
1 cup chopped roasted peanuts (unsalted)
1 stick butter, melted

2 lbs cream cheese, softened
5 eggs, room temperature
1 1/2 cups tightly packed brown sugar
1 cup peanut butter
1/2 cup heavy cream
1 tsp vanilla
12 Reese's Peanut Butter Cups, broken into small pieces

Reese's Peanut butter cups for decoration

**Make at least 5 hours before serving, as Cheesecake needs to chill before serving**

Combine Oreo cookies and peanuts together in food processor until crushed. Then pour into another bowl and mix in butter by hand to incorporate.  Pat the crust mixture onto bottom and sides of a 10 inch spring form pan.

Beat softened cream cheese in mixer until smooth. Add eggs one at a time, beating well after each addition. Add in sugar, peanut butter, vanilla and cream  until smooth. Do not over mix cheesecake batter, as it could result in cracks! Gently fold in peanut butter cup pieces with a rubber spatula. 

Pour filling into prepared Oreo crust. Place cheesecake in oven with a casserole dish full of BOILING water. This will help steam the cheesecake. Place cheesecake on upper rack, and casserole full of water just below it on the bottom shelf. 

Bake at 275 for 90 minutes, or until firm and lightly browned.  Decorate with Reese's peanut butter cups and even a peanut butter or chocolate drizzle on top!  Let sit at room temperature to slowly cool for 1-2 hours. Then, refrigerate for at least 3 hours before serving so the cake can set properly. 

Thursday, December 12, 2013

Christmas Spritz Cookies

Christmas Spritz Cookies

2 cups butter, softened
1 cup sugar
4 1/2 cups all purpose flour
2 eggs
1/4 tsp almond extract
1/4 tsp vanilla extract

Preheat oven to 400. Beat butter and sugar together on medium speed until well blended. Stir in flour, egg, almond extract and vanilla extract. 

Place dough in cookie press. Press out cookies onto ungreased cookie sheet. Decorate cookies with sprinkles!

Bake 6 minutes or until set, but not brown. Immediately remove from cookie sheet to cool. 

Friday, November 15, 2013

Cheesy Potato Casserole with French's Fried Onions

Cheesy Potato Casserole with French's Fried Onions

28 oz potatoes O'Brien
2 cups shredded cheddar cheese
1/4 cup melted butter
8 oz sour cream
1 can cream of mushroom soup
3/4 cup french's fried onions

Mix melted butter, sour cream, and mushroom soup together until combined. Stir in 2 cups shredded cheddar cheese. Mix in potatoes and pour mixture into a greased casserole dish. Top with french's fried onions. Bake 50-60 minutes at 250 or until hot throughout. Cover with foil if the topping starts to brown too much!

Tuesday, November 5, 2013

Chuys Copycat Salsa Fresca Recipe

Chuys Copycat Salsa Fresca Recipe

1 jalapeno 
1/4 cup cilantro
2 tablespoons yellow onion
2 tomatoes
1 tsp white vinegar
pinch of salt

Add all ingredients to food processor and blend until desired consistency! 

Sunday, June 16, 2013

Pecan pie bars

Shorbread Crust:
3 cups all-purpose flour
1/2 cup brown sugar
1 cup salted butter

Pecan Filling:
4 eggs
1 1/4 cup honey
3/4 cups white sugar
3/4 cups brown sugar
4 tablespoons butter, melted
2 teaspoons vanilla extract
3 cups chopped pecans

Preheat oven to 350 degrees F. Grease a a 9 x 13 pan and a 9 x 9 pan.

In a large bowl, stir together the flour, and brown sugar. Cut in 1 cup of butter until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pans, and press in firmly. Pour about 2/3 crust into the large pan, and 1/3 into the small. Bake crust by itself for 20 minutes.

While the crust is baking, prepare your pecan filling. Using a mixer, mix together the eggs, honey, brown sugar, white sugar, butter, and vanilla until smooth. Gently stir in the chopped pecans. (*Feel free to add chocolate chips as well!) Spread the filling evenly over the crust as soon as it comes out of the oven. 

Place your pans back in toe oven and bake for  an additional 20-25 minutes in the preheated oven, or until the filling is set. Allow to cool completely before slicing into bars.

Wednesday, May 8, 2013

Cream Cheese Chocolate Cupcakes

Cream Cheese Filling Ingredients:
1 package (8 ounces) Cream Cheese, softened
1/3 cup sugar
1 egg
1/8 teaspoon salt
1 cup semisweet chocolate chips
1 cup peanut butter chips

Cupcake Ingredients: 
1 cup sugar
1 cup water
1/3 cup canola oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt

Cream Cheese Filling Directions:
In a large bowl, beat cream cheese until fluffy. Beat in the sugar, egg and salt until smooth. Fold in chocolate and peanut butter chips; set aside.

Cupcake Directions:
In a large bowl, beat the sugar, water, oil, vinegar and vanilla until well blended. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture and mix well.

Fill paper-lined muffin cups half full with batter. Top each with about 2 tablespoons of the cream cheese mixture. Bake at 350° for 25-30 minutes or until toothpick inserted into cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely

Chicken marinara with quinoa pasta

Chicken marinade:
4 chicken breasts
1/2 cup red wine vinegar
1/2 cup olive oil
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon sugar
2 tablespoons oregano
1 tsp pepper
1/4 tsp tyme
1 tsp basil
1 tablespoon parsley
1 tablespoon garlic salt

Other Ingredients:
1 box quinoa pasta
1 jar marinara sauce 

Directions: Mix together marinade ingredients and place in a zip lock bag with 4 chicken breasts. Let marinade for at least 2 hours in the fridge, or overnight. 
Tip: Works even better if you tenderize the chicken breasts and poke a few holes in them before placing them in the bag with the marinade. 

Grill chicken on BBQ or cook in a skillet. Cut chicken into thin slices against the grain to get very tender slices of chicken. Cook a box of quinoa noodles according to the directions on the box and heat marinara sauce in a pot on the stove. Toss noodles in marinara sauce and serve chicken on top. Makes 4 servings.


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