Peach Praline Cheesecake

"I received pecan pralines for a gift one year so I used them to make this delicious cheesecake for one of my cousin's graduations that I helped to cater and everyone loved it."

Crust:

1 cup graham cracker crumbs

3 Tablespoons sugar

3 Tablespoons butter, melted
5-6 pecan pralines, crushed*

Combine crumbs, sugar and butter. Press onto the bottom of a 9-inch springform pan that has been sprayed with non-stick cooking spray. Bake at 325 degrees for 10 minutes. Remove from oven and sprinkle with crushed pralines. Top with filling.

Filling:

3 (8 ounce) packages of cream cheese, softened

3/4 cup sugar
3 Tablespoons flour

3 eggs

1 (16 ounce) can of peaches, drained and pureed

1/4 cup Grand Marnier or Triple Sec (orange flavored liqueur)

Combine cream cheese, sugar and flour. Mix with an electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each one. Add pureed peaches and liqueur. Mix well. Pour over pralines and crust. Bake at 450 degrees for 10 minutes. Lower the oven to 250 degrees and continue baking for 1 hour and 5 minutes. Remove from the oven and allow to cool completely on a cooling rack. Refrigerate for approximately 4 hours before removing rim of springform pan. When ready to serve, remove rim of pan. Top each slice of cheesecake with a slice of peach that has been macerated or soaked in orange liqueur and some crushed pralines.

*I have purchased Pecan Pralines at Savannah's Candy Kitchen. I have included a link to their site:
http://www.savannahcandy.com/product/Savannah-Original-Pecan-Pralines/

Visit my MooseCreek CheeseCakes page for more delicious cheesecake recipes.
http://kandyskitchenkreations.blogspot.com/p/moosecreek-cheesecakes.html

Grandma's Brownies

"I love ALL brownies, but these are by far my very favorite!  My Grandma gets many requests for them and she lovingly makes them for anyone who asks."

BROWNIES

Sift together:

2 cups flour

2 cups sugar

1 teaspoon baking soda

Set aside.

Boil together:

2 sticks or 1 cup butter

4 Tablespoons cocoa powder   

1 cup water

Mix into flour mixture.

Add:

1/2 cup buttermilk

3 eggs

1 teaspoon vanilla.

Mix well.  Bake in a greased jelly roll pan (15x11 pan) at 350 degrees for 18-20 minutes.  Allow to cool completely and ice with frosting (Recipe follows).

FROSTING

Boil together:

1 stick or 1/2 cup butter

4 Tablespoons cocoa powder

5 Tablespoons buttermilk

Add:

2-3 cups powdered sugar

1 teaspoon vanilla

Mix well.  Allow to cool and frost cooled brownies.  TIP:  After frosting, my Grandma runs a fork through the frosting to make a pretty presentation.

Moist and chocolaty !

Chocolate Kahlua Cheesecake

"I was asked to help cater one of my cousin's graduation parties a few years ago and this is one of the recipes that I made for her.  It was a hit!"

Crust:

1 cup chocolate wafer crumbs

3 Tablespoons sugar

3 Tablespoons butter, melted

Combine crumbs, sugar and butter. Press onto the bottom of a 9-inch springform pan that has been sprayed with non-stick cooking spray. Bake at 325 degrees for 10 minutes. Remove from oven and top with filling.

Filling:

4 (8 ounce) packages of cream cheese, softened

3/4 cup sugar

4 eggs

1/2 cup sour cream

1 teaspoon vanilla
6 ounces semi-sweet chocolate pieces, melted
2 Tablespoons Kahlua or coffee-flavored liqueur

Combine cream cheese and sugar. Mix with an electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each one. Blend in sour cream and vanilla. Blend in melted chocolate and Kahlua. Pour over crust. Bake at 450 degrees for 10 minutes. Lower the oven to 250 degrees and continue baking for 1 hour. Remove from the oven and allow to cool completely on a cooling rack. Refrigerate for approximately 4 hours before removing rim of springform pan. When ready to serve, remove rim of pan and top with Kahlua Whipped Cream (Recipe follows).

Kahlua Whipped Cream
Mix 2 Tablespoons Kahlua into prepared whipped cream and top slices of cheesecake. ENJOY!

Visit my MooseCreek CheeseCakes page for more delicious cheesecake recipes.
http://kandyskitchenkreations.blogspot.com/p/moosecreek-cheesecakes.html

Choose Your Topping Cheesecake

"This is a yummy recipe for cheesecake that you can top any way that you want to.  You can spoon on a fruit topping, slather on caramel or chocolate or simply eat it plain.  However you choose to top it, make it your own." 

Graham Cracker Crust

1 cup graham cracker crumbs

3 Tablespoons sugar

1/2 teaspoon cinnamon

4 Tablespoons butter, melted
 

Combine crumbs, sugar, cinnamon and butter. Press onto the bottom of a 9-inch springform pan that has been sprayed with non-stick cooking spray. Bake at 325 degrees for 10 minutes. Remove from oven and top with filling.
 

Cheesecake Filling

4 (8 ounce) packages of cream cheese, softened

1 cup sugar

3 Tablespoons flour

4 eggs

1 cup sour cream

1 Tablespoon vanilla

Combine cream cheese, sugar and flour. Mix with an electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each one. Blend in sour cream and vanilla. Pour over crust. Bake at 450 degrees for 10 minutes. Lower the oven to 250 degrees and continue baking for 1 hour. Remove from the oven and allow to cool completely on a cooling rack. Refrigerate for approximately 4 hours before removing rim of springform pan. When ready to serve, remove rim of pan and top with desired topping.

Suggested Toppings

Cherry pie filling

Blueberry pie filling

Peach Pie filling

Strawberry pie filling

Lemon or lime curd or pie filling

Caramel ice cream topping

Chocolate syrup or hot fudge topping

Visit my MooseCreek CheeseCakes page for more delicious cheesecake recipes.

http://kandyskitchenkreations.blogspot.com/p/moosecreek-cheesecakes.html

Strawberry Jello Salad

"We often ask my Mom to make this yummy dessert for us.  It's my favorite jello salad!"

1 cup boiling water

2 (3 ounce) packages strawberry gelatin

2 (10 ounce) packages frozen strawberries in syrup, thawed

1 (15.5 ounce) can crushed pineapple, drained very well

1 (8 ounce) container sour cream*

In a large bowl, stir together gelatin and boiling water until gelatin is completely dissolved. Add strawberries and drained pineapple and mix well.  Pour half of mixture into an 8x8 pan and place in refrigerator until geletin is set up.  Allow remaining gelatin mixture to sit at room temperature until ready to use.  When gelatin is set up, remove pan from refrigerator and spread sour cream over the top.  Pour remaining half of gelatin mixture over the top of the sour cream and refrigerate until completely set up.  When ready to serve, cut into squares. 

*TIP:  My Mom leaves the sour cream out on the counter while the 1st layer of gelatin is setting up so it will be easier to spread.    

 

 

The Perfect Omelet

"When my Husband and I were on our honeymoon, we learned how to make this omelet from a chef on the cruise ship that we were on.  This recipe makes the fluffiest and well, most perfect omelet that I've ever had!"

The Perfect Omelet

2-3 eggs
1 Tablespoon milk or cream
1-2 teaspoons fresh chives, minced
salt and pepper, to taste
1 Tablespoon canola oil
green and red pepper, finely chopped (desired amount)
mushrooms, sliced (desired amount)
shredded cheddar cheese (desired amount)
crumbled bacon pieces (desired amount)
salsa (desired amount)

Preheat a small non-stick saute pan over medium-low heat. 

In a bowl, whisk the eggs and milk or cream together.  Add the chives, salt and pepper.

Add canola oil to pan.  Saute peppers and mushrooms until tender.  Pour egg mixture over vegetables and cook until eggs start to set up on bottom.  Using a rubber spatula, lift the edges of the omelet and allow the uncooked egg to flow underneath.  Cook until omelet is almost completely set.  Transfer the omelet onto a plate.  Invert the saute pan over the omelet and turn the plate and pan back over.  Remove the plate.  Top one-half of the omelet with desired amount of cheese, bacon and salsa and fold over.  Cook until lightly browned on each side and filling is heated through.  Serve topped with additional cheese and salsa, if desired.

Serve omelet with hash browns for "The Perfect Breakfast"!

  

Spaghetti Salad

"This is a perfect salad to make for your Father's Day barbecues and potlucks.  My Mom makes it for all of our family get-togethers.  It's definitely one of my family's favorite salads!"   

1 pound box of spaghetti
1 large bottle Kraft Zesty Italian salad dressing
1/2 bottle McCormick Salad Supreme Seasoning*
2 cucumbers, chopped
2 tomatoes, chopped
1 red onion, diced
1 green pepper, chopped

Break spaghetti noodles into 1 inch pieces.  Add to boiling water and cook until tender.  Drain and rinse with cold water.  Put noodles into large bowl.  Add salad dressing, Salad Supreme seasoning, cucumbers, tomatoes, red onion and green pepper.  Refrigerate for at least 4 hours.

*TIP:  McCormick Salad Supreme Seasoning can be found in the seasoning isle of the grocery store. 

Orange Almond Chocolate Chip Biscotti

"I make this biscotti for my cousin's Birthday present every year.  It's delicious dipped in your morning coffee or in a glass of ice cold milk!"

Dough should resemble chocolate chip cookie dough.

Form dough into 2 rectangles on large cookie sheet that has been sprayed with non-stick cooking spray or I use my silpat or silicone mat to prevent sticking. 

After first baking time, slice biscotti with a bread or serrated knife.

After slicing, lay biscotti cut-side down on baking sheet for final baking.

Semi-sweet and vanilla chips with shortening ready for melting.

Place waxed paper underneath biscotti that has been placed on cooling rack.  The waxed paper will catch chocolate that drips off biscotti when drizzling.  This will make clean-up much easier!   

Drizzle biscotti with chocolate.

Ready for munching!

RECIPE:
1 cup sugar
1 stick or 1/2 cup butter, softened
2 eggs
3 to 3-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon almond extract
1 teaspoon orange extract
6 ounces or 1/2 bag of miniature semi-sweet chocolate chips

Preheat oven to 350 degrees.  In the bowl of a stand mixer, cream together sugar and butter.  Add  eggs and extracts and mix until combined.  Stir in flour, baking powder and salt.  (I always start out adding only 3 cups of flour and checking to see how dry the dough is.  If the dough is too wet, then I add the other 1/2 cup of flour.)  Stir in chocolate chips.

Divide the dough into two equal portions.  Roll out each portion and shape into 10x3 inch rectangles and place on an ungreased baking sheet.  Bake for 20 minutes.  Cool on baking sheet for 15 minutes.

Cut each rectangle crosswise into 1/2-inch slices.  Place slices cut sides down on cookie sheet.  Bake for approximately 15 minutes or until light golden brown.  Remove from the cookie sheet and allow to cool on wire rack.  Drizzle with Orange Almond Chocolate Drizzle (Recipe follows).

Orange Almond Chocolate Drizzle:
6 ounces or 1/2 bag of miniature semi-sweet chocolate chips
1 teaspoon shortening
1 teaspoon almond extract
1 teaspoon orange extract

Melt chocolate chips with shortening in a saucepan on low heat.  Remove from heat and add extracts.  Drizzle over cooled biscotti.

TIP:  I have also used white chocolate chips to make a drizzle for the biscotti.  It's really yummy when you drizzle the biscotti with both kinds of chocolates!

Buttermilk Chocolate Cake with Chocolate Frosting

"This is one of my Sister's best recipes!  We've had it on many occasions over the years.  It's my all time favorite chocolate cake!!!"

Cake:
2 sticks or 1 cup butter
5 Tablespoons cocoa powder
1 cup water
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 eggs
1 teaspoon vanilla

Preheat oven to 350 degrees.  Melt butter in a saucepan.  Add cocoa powder and water.  Bring to a boil.  Pour boiling ingredients over flour, sugar, baking soda and salt in a mixing bowl.  Add buttermilk, eggs and vanilla.  Pour into a 9x13 pan that has been sprayed with non-stick cooking spray.  Bake at 350 degrees for 35 minutes.  Allow to cool and top with frosting (Recipe follows).

Frosting:
1 stick or 1/2 cup butter
6 Tablespoons buttermilk
4 Tablespoons cocoa powder
1 pound box powdered sugar

Melt butter in a saucepan.  Add buttermilk and cocoa powder.  Bring to a boil.  Remove from the heat and add to powdered sugar.  Mix with an electric mixer until well blended.  Spread frosting on cooled cake.

Banana Surprise Muffins With Toasted Pecan Streusel

"These Muffins have a creamy delicious filling and a sweet crunchy streusel topping!  They are SCRUMPTIOUS!!!" 

Batter

1-3/4 cup all purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 egg, beaten

1/2 cup milk

1/4 cup vegetable oil

3/4 cup mashed bananas, approximately 2-3 bananas

In a mixing bowl, combine flour, sugar, baking powder and salt.  In another bowl, combine egg, milk and oil; add all at once to the dry ingredients.  Add mashed bananas.  Stir to combine.  TIP:  Stir batter just until moistened and still a little lumpy.  Don't over mix or muffins will be tough.  Prepare filling (Recipe follows).

Filling:

4 Tablespoons creamy peanut butter

2 Tablespoons powdered sugar

Mix peanut butter and powdered sugar until incorporated.  

To assemble muffins:

Spray 12 muffin cups with non-stick cooking spray.  Fill each cup 1/3 full with batter.  Spoon on 1 teaspoon of peanut butter mixture.  Top with enough batter to fill each cup 2/3 full.  Sprinkle with Streusel (Recipe follows).

Streusel:

1/4 cup brown sugar

1/4 cup flour

2 Tablespoons cold butter

1/4 cup chopped pecans, toasted*

Combine brown sugar and flour.  Cut in cold butter with a fork or pastry blender until mixture resembles course crumbs.  Stir in toasted pecans.  Sprinkle streusel on top of batter.  

*TIP:  To toast chopped pecans, place in a dry skillet on medium-high heat and cook until they are a toasty brown color, about 3-5 minutes.  You will be able to smell the pecans when they are perfectly toasted.  We have also placed the pecans in the oven on a dry cookie sheet under the broiler for approximately 3-5 minutes to toast them. Whether toasting on the stove top or under the broiler, make sure to not cook at too high of a heat or for too long or the pecans will burn.  

Bake muffins at 400 degrees for 18-20 minutes.  Remove from the oven and allow to cool for 2-3 minutes in muffin tin.  Remove from pan and place muffins on cooling rack to cool completely.  Makes 12 muffins.

These muffins are YUMMY served warm!

"Golden Brown Deliciousness!"