Cranberry Cheesecake Bars

Looking for something to fix with all that leftover cranberry sauce? Do you love cheesecake? Then this recipe is a must!


Cranberry Cheesecake Bars

2 C Flour

1 1/2 C quick or old-fashioned oats

1/4 C packed brown sugar

1 C butter or margarine, softened

2 C white chocolate chip morsels

1 8 oz package cream cheese, softened

1 can (14 oz) Sweetened Condensed Milk

1/4 C lemon juice

1 tsp vanilla extract

1 can (16 oz) whole berry cranberry sauce (but I used the jellied cranberry & it was yummy)

2 TBSP cornstarch

Preheat oven to 350 degrees. Grease 9 X 13 baking pan. Combine flour, oats and brown sugar in a large bowl. Add butter; mix until crumbly. Stir in white chocolate chip morsels. Reserve 2 1/2 C mixture for topping. With floured fingers, press remaining mixture into prepared pan.

Beat cream cheese in a large mixer bowl until creamy. Add sweetened condensed milk, lemon juice and vanilla extract; mix until smooth. Pour over crust. Combine cranberry sauce and cornstarch in a medium bowl. Spoon and smooth over cream cheese mixture. Sprinkle reserved morsel mixture over cranberry mixture.

Bake for 35-40 minutes or until center is set. Cool completely in pan on a wire rack. Cover; refrigerate until serving time.

ENJOY your leftovers!

Creamy Leek and Potato Soup

I got this one off the of the Sister Cafe blog.

Delicious!

6 medium potatoes, peeled and diced
2 leeks, washed, sliced, including white and light green parts
1 cup chopped onion
1 carrot, sliced
1 stalk of celery, sliced
4 cups chicken broth
1 Tb dried parsley flakes
1 tsp garlic salt
2 Tb butter
12 oz. can evaporated milk
12 oz. bacon, cooked and crumbled
sharp cheddar cheese, shredded
chives, chopped - optional

Combine everything except last 4 ingredients in crockpot. Cook on low 7-9 hours or on high 3-4 hours. Stir in the can of evaporated milk the last 45 minutes. Serve hot topped with bacon, cheddar, and chives. (If you have a family that loves bacon, like mine, then you might want to stir in the bacon at the end too... otherwise you might run out fast!)

Portuguese Sweet Potato, Sausage and Kale Soup

This has been a great favorite as the weather has started cooling down. It is yummy. You can also add in black beans instead of white...it's good either way, or with both. If you want it thicker, mash some of the beans before adding to the soup. Mmmm, my mouth is watering just thinking about it.

Yield: 10 servings (serving size: about 1 3/4 cups)

Ingredients

2 tablespoons olive oil
4 cups chopped onion (about 2 large)
1 teaspoon salt, divided
1/2 teaspoon crushed red pepper
6 garlic cloves, thinly sliced
1 pound sweet turkey Italian sausage, (I use Chorizo or Linguica instead, it just tastes more authentic Portuguese) If you use a hot sausage, omit the red pepper flakes, unless you really like heat.
8 cups coarsely chopped peeled sweet potato (about 2 1/4 pounds)
5 cups water
4 cups fat-free, less-sodium chicken broth
1 (16-ounce) package prewashed torn kale
1 (16-ounce) can cannellini beans or other white beans or black beans, rinsed and drained

Preparation
Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 5 minutes. Add 1/2 teaspoon salt, pepper, and garlic; sauté 1 minute. Remove casings from sausage; add sausage to pan. Cook 5 minutes or until sausage is lightly browned, stirring to crumble. Add potato, 5 cups water, and broth; bring to a boil. Reduce heat, and simmer 8 minutes. Gradually add kale; cook 10 minutes or until tender. Stir in remaining 1/2 teaspoon salt and beans; cook 5 minutes or until thoroughly heated.

In Honor of Fall

Pumpkin Pancakes

Ingredients

• 2 cups all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 1 cup pumpkin puree
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot

You can replace spices with pumpkin pie spice. We like to eat these with either cool whip/ whipped cream or with maple syrup.

Chocolate Raspberry Trifle

This is a SUPER easy but delicious and beautiful dessert that looks like it took all day.

Using fresh raspberries while they are in season is the best but frozen work too.

1 pan of brownies already made, thick or thin
fresh raspberries (about 3 pints) or 1 bag frozen (thawed and drained)

Pudding layer:
1 - 3 oz. instant jello pudding any choc or white flavor you like
(cheesecake, white choc, vanilla... all work great)
1 c milk
1 - 12 oz cool whip thawed minus 1/2 c for the ganache
Mix together the milk and pudding and then fold in the cool whip until blended saving 1/2 c cool whip for ganache

Ganache layer:
1 c chocolate chips (semi sweet or milk chocolate)
1/4 c seedless raspberry jam (or whatever kind of berry jam you have)
1/2 c cool whip, thawed

Mix all together in microwave proof bowl. Melt for 40-50 seconds on high, stirring after each 20 second interval until melted and smooth.

In a trifle dish or clear glass bowl layer 1/3 of the brownies first. Then cover with 1/3 of the berries. Then put 1/3 of the pudding layer. Carefully cover with 1/3 c. of pudding layer. Then top of with 1/3 of ganache spreading carefully to cover. Continue layers ending with ganache. Use a couple berries for garnish if desired. Cover and refrigerate a couple hours. YUM!

Oreo Cookie Dessert

24 Oreo cookies, crushed
1/3 cup soft margarine (or softened butter)

Mix the crushed Oreos and the soft margarine together and press into bottom of 9x13 pan. (Recipe can be halved as seen pictured above to go into an 8x8 pan)

Spread 1/2 gallon softened vanilla ice cream carefully over the crushed Oreo base.

Freeze hard.

Boil 4 ounces German Sweet Chocolate (Baker's chocolate)
1/4 cup sugar
1/3 cup evaporated milk
and 2 Tbsp butter
for 2 or 3 minutes, no longer!

Wait just a minute to let it cool slightly and pour it over the frozen ice cream. Spread carefully.
If desired, sprinkle with chopped pecans.

Freeze again.

This is yummy with fresh strawberries :) It's a rich dessert, a little bit goes a long way but you'll definitely want more! Beware! :)

Healthified Creamy New Potatoes and Green Beans - Healthified - Eat Better America

Healthified Creamy New Potatoes and Green Beans - Healthified - Eat Better America

This was an easy hot side dish. I would recommend quartering the potatoes for better cooking and for easier eating of the final dish.

Healthified Tandoori Turkey Tenderloins - Dinner - Eat Better America

Healthified Tandoori Turkey Tenderloins - Dinner - Eat Better America

This is good! Easy too. It says to grill over medium coals. I have a gas grill so I just grilled over that with the cover open except for about the last 5 minutes of cooking I closed the lid because the meat wasn't reaching desired internal temperature.

I used Greek plain yogurt. It was yummy!

Maple-Oatmeal Scones

From the Jan/Feb 2010 Food Network Magazine
I really should have taken a picture. They were beautiful. I'll post the recipe as it was in the magazine. I cut the recipe in half and used a 2 inch round cookie cutter (rather than the 3 inch round the recipe calls for). It made 12 of that size. Those were big enough for us!

Active: 30 min/ Total: 50 min
Makes 14 very large round scones

FOR THE SCONES
3 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 cup quick-cooking oats (I used old fashioned and it turned out fine), plus additional for sprinkling if desired (I didn't sprinkle)
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
1 pound cold unsalted butter, diced
1/2 cup cold buttermilk (you can make your own buttermilk. 1 T lemon juice, add milk to make 1 cup)
1/2 cup pure maple syrup
4 extra-large eggs, lightly beaten
1 egg beaten with 1 tablespoon milk or water, for egg wash

FOR THE GLAZE
1 1/4 cups confectioners' sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract

1. Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.

2. Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.

3. Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.

4. To make the glaze, combine the confectioner's sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.

Recipe from The Barefoot Contessa Cookbook.

Roasted Sweet Potato Salad

This is one of those light, feel good after you eat it sort of things...yet is so YUM,and a cinch to make.

Ingredients

2 sweet potatoes (about 1 pound), peeled and cut into thin wedges (I cubed mine)
1 red onion, thinly sliced
3 tablespoons olive oil
Kosher salt and black pepper
1 bag baby spinach (about 4 cups)
2 tablespoons fresh lime juice

Preparation

Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes, onion, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast until tender, 20 to 25 minutes. In a large bowl, toss the warm potato mixture with the spinach, lime juice, and 1/4 teaspoon salt.

Island Vacation Party Mix

2 1/2 C Corn Chex

2 1/2 C Rice Chex

2 C macadamia nuts

1/4 C butter, cubed

2 TBSP corn syrup

2 TBSP sugar

1 C flaked coconut

1 (6oz) pkg chopped dried pineapple

1 C white chocolate chips

In a large microwave-safe bowl, combine cereals and nuts; set aside. In a small microwave-safe bowl, combine the butter, corn syrup, and sugar. Microwave, uncovered, on high for 2 minutes, stirring once. Pour over cereal mixture and toss to coat.

Cook cereal mixture, uncovered, on high for 2 minutes, stirring once. Add coconut; cook 2 minutes longer, stirring once. Spread onto wax paper to cool. Stir in pineapple and white chocolate chips. Store in an airtight container.

**WARNING: You will not be able to stop eating this. Plus, it will probably make you wish you were laying out on a beach in Hawaii snacking on this mix and drinking (virgin) Pina Coladas!

Hungarian Hot Sausage and Lentil Stoup

A stoup is between a stew and a soup. This was delicious and perfect for a chilly winter day. It has a little heat to it, but not too spicy.

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 1/2 pounds bulk hot Italian sausage
3 cloves garlic, chopped
1 medium onion, chopped
2 portobello mushrooms, gills scraped out, chopped
1 cup pre-shredded carrots, available in sacks in produce department of the market
1 cup lentils
1 large starchy potato, peeled and chopped
Salt and pepper
1 bay leaf, fresh or dried
2 teaspoons smoked paprika (or substitute a mix of 2 teaspoons cumin, 1 teaspoon sweet paprika and 2 pinches cayenne pepper)
3 sprigs fresh rosemary, in tact on stems
1 (14-ounce) can fire roasted chopped tomatoes, such as Muir Glenn or, regular diced tomatoes
6 cups chicken stock
4 cups kale or chard, a small bunch, veins removed and chopped
Crusty bread, to pass at table
Butter, for bread

Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, then add sausage to pot and brown and crumble it, then add garlic, onions and mushrooms. Cook a few minutes, then add carrots, lentils, potato, salt and pepper, bay leaf, paprika or substitute mixture and rosemary (leaves will fall from stems as stoup cooks). Add tomatoes and broth and cover pot then raise heat to high and bring to a boil. Uncover pot and place heat back a bit but keep stoup at a good rolling boil. Cook 15 minutes until lentils and potatoes are tender. Wilt in greens in small bunches, remove rosemary stems and turn off heat. Let stand 5 minutes. Serve in shallow bowls with bread and butter to mop up stoup. Reheat leftovers thinning it with broth or water.

Chocolate Mousse Torte

Ingredients
37 Nilla waffers divided
4 squares Baker's Semi-sweet Chocolate divided
2 pkg. 3.9 oz. each chocolate instant pudding
2 cups plus 2 Tbsp. cold milk divided
1 tub 8 oz. whipped topping thawed divided
1 pkg. 8 oz. cream cheese softened
1/4 cup sugar
3/4 cup fresh raspberries....I had strawberries so I used them instead and they worked fine.

Directions
Stand 16 wafers, top-sides out, around the insede edge of a 9-inch round pan lined with plastic wrap. Melt 3 chocolate squares. Beat the pudding mixes and 2 cups milk with whisk for 2 minutes. Blend in melted chocolate and 1 cup whipped topping; pour into prepared pan. Beat cream cheese, sugar and remaining milk with mixer until blended. Stir in 1 cup of whipped topping; spread over pudding. Top with remaining wafers. Refrigerate 3 hours. Invert the torte onto a plate. Remove pan and plastic wrap. Shave remaining chocolate square into curls. Top the torte with the remaining whipped topping, berries and chocolate curls.

Note--make it the day of, the waffers become a bit soggy the second day.

White Chocolate Raspberry Cheesecake

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White Chocolate Raspberry Cheesecake

• 1 cup chocolate cookie crumbs
• 3 tablespoons white sugar
• 1/4 cup butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups white chocolate chips
• 1/2 cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract

Directions

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

For a Shortcut use seedless raspberry jelly instead of step 2.

Apricot Chicken

Sorry no picture. This is another fast, easy and very delicious recipe. Portions are for two to three people.

1 pound chicken tenders
3/4 cup apricot preserves
1/2 envelope onion soup mix (use the other half to mix with sour cream and make chip dip!)
1/8 cup mayo

Combine preserves, onion soup mix, and mayo. Place chicken in 13x9 pan and spread preserves mixture over top. Cover and bake at 350 degrees F for 35 minutes or until internal temperature reaches 165 degrees F.
Serve chicken and juices over steamed white rice. Try a green salad and hot rolls on the side.

Poblano Chicken Chowder

Thank you Paula Deen for your love of butter, cream and all things yummy! This is a good one.

1/4 cup olive oil
3 large carrots, cut into 1/2-inch dice
2 large onions, cut into 1/2-inch dice
5 stalks celery, cut into 1/2-inch pieces
1/8 cup minced garlic
2 to 3 small poblano peppers, seeded and cut into 1/2-inch dice
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon ground cumin, or more to taste
1/4 teaspoon dried thyme, or more to taste
1 tablespoon chicken bouillon granules
3 quarts chicken broth
1/2 bunch fresh cilantro leaves, minced
3 cups diced (large pieces) grilled chicken
1/2 cup (1 stick) unsalted butter
1 cup all-purpose flour
1/2 teaspoon hot sauce, or more to taste
1 cup heavy cream

Directions
Heat the oil in a large stockpot over medium heat. Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme. Saute for 7 to 8 minutes, or until the vegetables begin to soften.

Stir in the chicken bouillon. Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through.

Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly. When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend.

Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove the pot from the heat. Stir in the hot sauce, then the cream, and serve.

Corn Muffins

This came from the lid of Dannon Light & Fit Yogurt. Fast, easy, just the right amount of sweet goodness.


1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 large eggs
1 1/4 cup Dannon Light & Fit Vanilla or Strawberry nonfat yogurt
1/4 cup canola oil


1. Preheat oven to 375 degrees F; lightly grease or line twelve 2" muffin tins (regular muffin size)
2. In a larger bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In a smaller bowl whisk together eggs, yogurt, and oil; add this yogurt mixture to the flour mixture,and stir the batter until it is combined.
3. Divide the batter among the muffin tins (they'll be nearly full), and bake the muffins in the middle of the oven for 15-20 minutes, or until a tester comes out clean.
4. Let the muffins cool in the tins on a rack for three minutes, turn them out onto the rack and let them cool completely. Keep in an airtight container and eat within a couple days.

Yields 12 muffins

Maine Diner Seafood Chowder

Every time we go to Wells, ME, we have to stop in at the Maine Diner. They have such things as Crabs Benedict, Lobster Pie, and the BEST seafood chowder I have ever tasted. Thankfully they are not secretive about their recipe. It takes some time and effort, but well worth it. You are more likely to have the best results if you live somewhat near the coast and have access to the seafood required.

1 Maine lobster (about 1 lb.)

1/2 lb. Maine steaming clams (soft shelled steamers)

1/2 lb. shrimp (26 - 30 count) (I use Maine shrimp)

1/2 lb. scallops (I used bay scallops, but I think at the diner they use sea scallops)

1 can (10 oz.) baby clams

1/4 lb. butter

2 C. light cream

2 C. milk

1/4 C. dried parsley flakes (I used a little less than this of fresh flat leaf)

1 T. paprika

2 medium potatoes

4 oz. salt pork (you can use bacon, but the salt pork is more traditional)

1 medium onion, diced fine

Salt and pepper to taste

Oyster crackers, for serving

In 1 1/2 quarts of water, boil the lobster for 15 minutes in a pot with a lid. Remove the lobster and set aside. In the same liquid, cook the steamers until they open. Remove the steamers and set aside. Using the same liquid once again, cook the scallops and shrimp until cooked through. Leave in the pot with the broth.

Split open the lobster and pick out the meat. Break the meat into bite-sized pieces and return it to the pot. Clean the tomalley out of the lobster cavity and add it to the pot. Add the canned baby clams (with their juice), butter, cream, milk parsley and paprika.

Remove the steamers from their shells, pick off the neck sheath, and add to the pot. Keep warm but do not boil.

Peel and dice the potatoes. In a separate pot, cook them in boiling water just until tender. Drain and add to the pot.

In a frying pan, sauté the salt pork until rendered. Add the onions and cook until tender. Add the entire contents of the pan to the pot.

Simmer the pot on low heat until hot. Add salt and pepper to taste. Serve the chowder in soup bowls with oyster crackers.

This recipe said it served four, but I would say a little more. It almost filled up my 7.25 quart pan.

Easy Guacamole

Found this on allrecipes.com
I thought it was excellent. I had all the ingredients. Super fast and super easy!
You more experienced chefs may find it a good base recipe for you to tinker with.

2 avocadoes
2 T mayo
2 T salsa
1/4 tsp. chili powder
1/4 tsp. ground pepper
salt to taste

Mix it all up and enjoy!

Tasty Taco Bake

Just in time for any Super Bowl Parties!

Ingredients:

1 1/2 C crushed Doritos nacho chips

1 (15 oz) can chili

1 (3.8 oz) sliced ripe olives, drained, divided

1/2 C sour cream

1/2 C shredded cheddar cheese

1/2 C shredded Monterey Jack cheese

1 (4.5 oz) jar sliced mushrooms, drained

4 green onions, thinly sliced

1 C shredded lettuce

Directions:

Spread 1 cup chips into an ungreased 8-in square baking dish. In a small bowl, combine the chili, green chilies, and half of the olives; spoon over the chips. Spread sour cream over the top. Sprinkle with cheeses, mushrooms, onions, then remaining chips and olives.

Bake uncovered @ 375 for 10-15 minutes or until cheese is melted. Top with lettuce.

Yields 4 servings.

Chocolate Chip Biscotti

I sent some of this to Julie, and she wanted me to post the recipe. Note: wasn't sure if she liked cranberries, so I left those out; also couldn't find hazelnuts ANYWHERE, so I substituted slivered almonds, and it was yummy! This ones for you girl:

Chocolate Chip Biscotti

Ingredients:

1 pouch (1 lb 1.5 oz) Betty Crocker Sugar Cookie Mix
1/3 C butter or margarine, softened
1 egg
1/4 C flour
1/2 C toasted chopped hazelnuts (or slivered almonds)
1/2 C cranberries
2 C semi-sweet chocolate chips

Directions:

Make cookie dough blending cookie mix, butter, egg, flour, hazelnuts, cranberries and 1 1/2 cups chocolate chips until stiff dough forms. Roll half of dough at a time into 8 X 2 1/2 inch rectangle. Bake @ 350 for 20-25 minutes on ungreased cookie sheet. Cool 15 minutes.

Cut each rectangle crosswise into 3/4-inch slices. Place slices, cut sides down, on cookie sheet. Bake 10-12 minutes, turning once, until crisp. Cool, place biscotti on cooling racks, cool completely.

Microwave chocolate chips on high for 30 seconds, stir until smooth. Drizzle chocolate over one side of each biscotti. Let stand until chocolate is set.