Garlic Parmesan Biscuits

This have a buttery crisp outer layer with a flaky middle.  A perfect compliment to any meal.  Time it right so that you serve them right out of the oven.

Ingredients:
1 1/2 cups flour
1/2 cup cornmeal (I used yellow)
1/2 tsp. sea salt
2 tsp. baking powder
1 tsp. baking soda
1/2 stick butter, cut into 1/2” cubes
2 cups grated parmesan
1/2 cup finely chopped green onions
3/4 cup buttermilk
1/3 cup olive oil

Directions:
Preheat oven to 400.  Line a baking sheet with parchment paper to prevent sticking.  In a bowl, combine the flour, cornmeal, salt, baking powder, and baking soda.  Add the butter.  Using your hands or a pastry blender, work the butter into the flour until it resembles a coarse meal.  Stir in the parmesan and green onions.  Add the buttermilk and olive oil.  Stir until the mixture forms a dough.  Drop the dough onto the prepared baking sheet in equal sized pieces.  Bake for 18 minutes until golden.

New York Cheesecake

I am a huge fan of cheesecake.  It’s one of those sinful pleasures I love to enjoy while on vacation.  I’m obviously NOT on vacation, but with the April snow and cold temperatures, I decided to take a vacation in my kitchen and cook me a sinful cheesecake.  The only complicated task about making a cheesecake is waiting 24 hours to eat it.  If you do not have the patience, or the willpower, then please choose another recipe!  However, if you can wait until tomorrow, you will LOVE this cheesecake.  You can make it with the traditional graham cracker crust, or use something differently.  Today, I used blonde oreo cookies, but it is really good with lemon cookies or even just a butter shortbread cookie.  I topped it with a simple raspberry sauce made with thawed raspberries and sugar (one bag frozen to 1/2 cup sugar) and then I made real whipping cream of course (pint of whipping cream, whipped until soft peaks form, add 1/2 cup sugar and 1 tsp. vanilla).  TIPS:  over-mixing, over-baking and cooling too quickly will cause the cheesecake to crack.  So, with this recipe, wrap the bottom of your springform pan double layer of tinfoil.  Pour boiling water into a cookie sheet and set cheesecake on top.  Bake at 350 for 60 minutes.  It will not look done.  Don’t worry about it.  Just turn off the oven and let it sit there for 4-6 hours.  Also, make sure to grease the pan, because as the cheesecake cools, it will pull away from the side and if you didn’t grease the pan, this could cause cracking as well.  I actually made mine at 9:00 at night and I let it sit until I got up at 5:00 in the morning.  Then, transfer to the fridge and do not eat until that night.  You won’t be disappointed.  Yum!  I already want to make it again.

• CRUST:
• 2 cups crushed crumbs, your choice of cookie
• 6 TBSP. melted butter
• 1/4 cup sugar (only if using graham crackers)
• 
  
• CHEESECAKE:
• 
  
• 4 (8 ounce) packages cream cheese, room temperature (this is important, so microwave to room temperature if they are cold.  This prevents over-mixing.)
• 1 1/2 cups white sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1/8 cup all-purpose flour

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of a greased springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. DO NOT OVERMIX.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Chocolate Turtle Bars

I needed to take dessert to some friends tonight and decided to make this yummy treat.  Anyone that knows me, knows how much I LOVE chocolate and peanut butter.  Well, chocolate and caramel definitely comes in as a close second.  These are tasty treats, perfect warm with ice-cream on top.  I love it warm because it makes the frosting and caramel center melt all over.  It’s seriously sinful and heavenly!  Try them and you will know what I mean.

Ingredients:

1 german chocolate cake mix

1 stick butter, softened

1 1/2 cups water

1/2 cup oil

1 can sweetened condensed milk

1 lb. bag caramels, unwrapped

1/2 to 1 cup chopped pecans

1 cup chocolate chips

FROSTING:

1 stick butter, melted.  3 TBSP. cocoa, mixed with melted butter.  6 TBSP. evaporated milk and powdered sugar to desired consistency (1 lb. bag approximately) and 1 tsp. vanilla.

Directions:

Combine and mix the cake mix, butter, water, oil and 1/2 can sweetened condensed milk.  Pour half of the batter into a greased and floured 13x0 baking pan.  Bake in oven at 325 for 20 minutes.

In a saucepan over low heat, combine caramels and 1/2 can eagle brand milk.  Stir mixture, heating until caramels are melted and mixture is smooth.  Spread over the baked cake layer with 1 cup chocolate chips and chopped pecans.  Cover with remaining batter and bake for an additional 20-25 minutes.  Let cool slightly and frost with turtle cake frosting.

Peanut Butter Bars

Is there anything more heavenly than peanut butter and chocolate?  I never get to make these because two of my children have peanut allergies, but we had friends coming over for dinner and her addiction is peanut butter bars.  So, tonight, I made two desserts.  One for my peanut-free children, and this, for the rest of us.  These are SO yummy, you can’t stop eating until the pan is empty.  Literally.

Peanut Butter Bars

• 2/3 cup sugar
• 1 cup brown sugar
• 2 eggs
• 2 cubes margarine/butter 

Cream together and then add the following: 

• 1 tsp vanilla
• 1 cup peanut butter
• 1/2 tsp baking soda
• 2 cup flour
• 2 1/2 cup rolled oats (not quick oats) 

Instructions: 

Spread in a texas sheet pan and bake at 350 for 8-10 min. or until sides are tan and it has raised up a little. Wait until completely cooled before spreading the peanut butter or the bottom will be too soft.  

Cover the top with the following frosting recipe:

•  1/2 bag powdered sugar
• 1 tsp vanilla
• 1/2 heaping tbsp shortening 
• dash of salt 
• heaping tbsp of butter
• heaping tbsp of cocoa
• 2 tbsp hershey's syrup
• milk to consistency 

Mix and frost when bars are cool.

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