* Brownie, Caramel, Fudge Cheese Cake *
* Asparagus *
* Applesauce Cake/Bread *
Must Haves:
1 spring form pan
1 (9-10 oz) brownie package
1 egg
1-2 Tblsp cold water
1 (14 oz) individually wrapped caramels
1 (5 oz) can evaporated milk
2 (8 oz) softened cream cheese
1 cup sugar
1 tsp vanilla extract
2 eggs
1 cup fudge toppings
1 (9-10 oz) brownie package
1 egg
1-2 Tblsp cold water
1 (14 oz) individually wrapped caramels
1 (5 oz) can evaporated milk
2 (8 oz) softened cream cheese
1 cup sugar
1 tsp vanilla extract
2 eggs
1 cup fudge toppings
Step 1:
Preheat the oven to 350 degrees. Grease the bottom and sides of your spring form pan.
Preheat the oven to 350 degrees. Grease the bottom and sides of your spring form pan.
Step 2:
In a small mixing bowl, combine 1 egg and the 1-2 Tblsp of water. The mixture will be a thick and a little lumpy, but that’s okay. Spread into the greased spring form pan and bake for 25 minutes.
In a small mixing bowl, combine 1 egg and the 1-2 Tblsp of water. The mixture will be a thick and a little lumpy, but that’s okay. Spread into the greased spring form pan and bake for 25 minutes.
Step 3:
Unwrap the individual caramels (I used Werther's brand). In a heavy saucepan, over low heat, melt the caramels with the evaporated milk. Make sure to stir often to keep the caramel from sticking or burning to the bottom of the saucepan. Save about 1/3 cup of the melted caramel for later. Pour the remaining caramel over the warm baked brownie.
Unwrap the individual caramels (I used Werther's brand). In a heavy saucepan, over low heat, melt the caramels with the evaporated milk. Make sure to stir often to keep the caramel from sticking or burning to the bottom of the saucepan. Save about 1/3 cup of the melted caramel for later. Pour the remaining caramel over the warm baked brownie.
Step 4:
In a larger mixing bowl, beat the softened cream cheese, sugar, and vanilla extract with an electric mixer. Beat the mixture until it is smooth. Add one egg at a time continuing to mix it well. Once eggs are mixed in, pour the cream cheese concoction over the caramel and brownie mixture.
In a larger mixing bowl, beat the softened cream cheese, sugar, and vanilla extract with an electric mixer. Beat the mixture until it is smooth. Add one egg at a time continuing to mix it well. Once eggs are mixed in, pour the cream cheese concoction over the caramel and brownie mixture.
Step 5:
Bake the cheese cake for 40 minutes. After baking, place in the fridge to chill (while still in the pan) for about 6 hours (or you can do what I did, and place it in the freezer for an hour, I’m a bit impatient). Once chilled, drizzle the reserved caramel over the top as well as the fudge topping.
Bake the cheese cake for 40 minutes. After baking, place in the fridge to chill (while still in the pan) for about 6 hours (or you can do what I did, and place it in the freezer for an hour, I’m a bit impatient). Once chilled, drizzle the reserved caramel over the top as well as the fudge topping.
Step 6:
ENJOY!!! YUM!!!
ENJOY!!! YUM!!!
* Asparagus *
Must Haves:
1 lb medium asparagus
2 cloves garlic
1-2 Tblsp butter
2/3 cups water
salt
Step 1:
Clean, peel the ends, and pat dry all the asparagus and trim the end of the stalk.
Step 2:
Heat butter in pan, put in finely chopped garlic and saute. Add water with a pinch of salt, before coming to a boil, add the asparagus stalks. Cover and simmer/steam the stalks for a about 5-8 minutes. You will know when the stalks are cooked by sticking them with a fork and they are tender.
Step 3:
Plate and enjoy!
* Asparagus Sauce *
Must Haves:
1-2 cloves of garlic
1 Tblsp butter
1/2 cup of the asparagus water or heavy cream
1 tsp Italian Seasoning
1-2 tsp Cayenne Pepper
salt
Velveeta
Step 1:
Melt butter in a sauce pan, add finely chopped garlic and saute.
Step 2:
Remove from heat and add the asparagus water or heavy cream. Stir in Italian seasoning and cayenne pepper (I like my sauce with a little kick, so I add a little more of the cayenne pepper).
Step 3:
Return saucepan to heat until the contents begins to boil. Add chunks of Velveeta until desired consistency (about the same as cheese dip for chips). Add salt or more cayenne if needed, make sure to stir well!
Step 4:
Either pour over asparagus or in a serving dish and enjoy!
Completed dinner, asparagus with sauce, mashed potatoes, and chicken
* Asparagus Dip #2 *
Must Haves:
1 Tblsp butter
1-2 Tblsp flour
1/2 cup chicken broth
1/2 cup half and half
2 Tblsp Dijon mustard (I like to use Gulden spicy brown mustard)
1 tsp lemon juice
ground pepper
Step 1:
Melt the butter in a saucepan over low-medium heat. Slowly add the flour until smooth, cook for 1 minute while stirring constantly. Add chicken broth and half and half. Heat till contents are thick and bubbly. Stir in the mustard, lemon juice, and pepper (to taste).
Step 2:
Spread over the asparagus or in a side dish and enjoy!
* Applesauce Cake/Bread *
Must Haves:
1/2 cup butter (softened)
2 cups brown sugar
2 eggs
1 tsp vanilla
2 1/4 cups flour
2 tsp baking soda
3/4 tsp cinnamon
1/8 tsp nutmeg
2 cups applesauce
1/2 cup raisns (optional)
1 cup chopped walnuts (optional)
powder sugar (optional)
Step 1:
Preheat oven to 350 degrees F.
Step 2:
In a large bowl whisk the butter. While still mixing combine brown sugar, then the eggs 1 at a time, and vanilla. Mix until the mixture is fluffy.
Step 3:
In a separate bowl sift together the flour, baking soda, cinnamon, and nutmeg. Add the dry ingredients and applesauce to the butter mixture, alternating from dry mixture to applesauce. Fold in the raisins and chopped walnuts.
Step 4:
Pour batter into a greased pan and bake 40-45 minutes. Remove when firm to the touch (feels like, well, like a cake or loaf of bread).
Step 5:
Dust with powder sugar (or frost with frosting recipe below) and enjoy!
* Cream Cheese Frosting *
Must Haves:
4 oz butter (softened)
4 oz cream cheese (softened)
2 cups powder sugar
1 tsp vanilla
Step 1:
In a large bowl, beat together the cream cheese and butter. Lower the speed of the mixer and and the powder sugar one cup at a time, until smooth and creamy. Then beat in the vanilla.
Step 2:
Spread on cake and enjoy!
* Breaded Chicken with Vinegar Peppers *
This past weekend I decided to make a recipe I saw on TLC's, Kitchen Boss, Breaded Chicken with Vinegar Peppers.
Must Haves:
about 3 lbs of skinned chicken (I prefer to use chicken breasts)
1 large jar of sweet vinegar peppers (I could only find pickled roasted bell peppers here, still delicious)
2 eggs
2 Tblsp grated parmesan cheese (I like to use a little more than 2 Tblsp)
1-2 cups breadcrumbs
Step 1:
Preheat oven to 400 degrees F. Remove any fat from the chicken, then clean by rubbing with rock salt and/or vinegar, rinse with water then pat dry.
Step 2:
In a bowl combine the two eggs and parmesan cheese. Beat well to remove any lumps. Heat a large skillet with about 1/4 in. of olive oil over medium-high heat until oil is warmed. Coat the chicken in the egg mixture, allowing excess to drip back into the bowl, then cover with the breadcrumbs. Place in the pan until golden brown (NOTE: you do not need to cook the chicken all the way through). Once golden brown, remove to a 9x13 Pyrex or Corningware baking dish. (I absolutely love those two brands, but any glass or ceramic dish will do)
Step 3:
Once all of the chicken are in the baking pan, pour vinegar juice from pickled peppers over the chicken. Bake for 10 minutes.
Step 4:
Remove chicken from the oven, and place the pickled peppers over the top of the chicken, tucking the ends underneath. Bake for an additional 30 minutes.
Step 5:
Serve on plate with the juices on the bottom, and enjoy!
