Tuesday, December 17, 2013

Ruth's Chris Copycat Sweet Potato Casserole

Ruth's Chris Copycat Sweet Potato Casserole

6 yams
1 egg, room temperature
1/2 tsp salt
1 stick butter, softened
1/3 cup milk
2 tsp vanilla
1/4 tsp cinnamon

1 cup brown sugar
2/3 cup flour
6 tbsp cold butter
1 cup chopped pecans

Thoroughly wash and scrub yams. Dry with paper towels. Place on foil lined cookie sheet and poke each potato with a fork several times. Bake at 450 for 60-70 minutes. 

Take potatoes out of oven and let cool enough to peel. Scrape out insides with a spoon, discarding the skin. Place in stand mixer and mix in egg, salt, butter, milk, vanilla and cinnamon. Mix until combined. Do not over-mix! Pour potato mixture into a greased casserole dish. 

Cut up your butter into pieces a small as possible. In a bowl, mix together brown sugar, flour and butter by hand, until topping is an even sized crumb mixture. Then stir in 1 cup chopped pecans. Pour topping evenly over potato mixture in casserole dish.

Bake Casserole at 350 for 35-45 minutes, or until slightly bubbling and heated throughout. If your topping starts to brown too much, cover with foil.

Sunday, December 15, 2013

Perfect Cream Cheese Pumpkin Pie

It's time for a confession. I don't like pumpkin. People get REALLY upset when you tell them you don't like pumpkin. Almost as upset as they get when you tell them you don't like In N Out. But that's another story.

I may not like pumpkin, but I can make a mean pumpkin pie!

Perfect Cream Cheese Pumpkin Pie

8 oz cream cheese, softened
15 oz canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 frozen pie crusts
Whipped cream, for topping
4 pounds dried beans or pie weights (for making crust) 

Preheat oven to 350. Place your pie crusts into 9 inch pie pans and press down along the sides and bottom. Pinch the edges of the crust in a pattern. Fit a piece of foil to the crust, and fill each pie crust with about 2 lbs of dried beans or pie weights. Place in oven and bake for 10 minutes. Remove foil and bake another 10 minutes, until crust starts to dry and begins to color.

Beat cream cheese until smooth. Add pumpkin and mix until combined. Add sugar and salt, beat until combined. Add eggs, half and half, and melted butter, and beat until combined. Add vanilla and cinnamon and beat until incorporated. 

Pour filling into crusts and bake 50-65 minutes or until center of pie is set. Let cool at room temperature. Serve with whipped cream!

Makes 2 pies!

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.


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