QuiltLady – Page 373 – Chasing MY Life WHEREVER it Leads ME

CITRUS SUMMER SALAD DRESSING

SWEET & SOUR DRESSING
1/2 cup red wine vinegar
1/4 cup orange juice
1 tablespoon lemon juice
1 teaspoon sugar
2 teaspoons sea salt
1/2 teaspoon white pepper
1 teaspoon Worcestershire sauce
1 teaspoon minced garlic
1/4 cup olive oil
1/2 cup canola oil
1/4 cup peanut oil

Blend all ingredients except the oils until smooth and well mixed.
Slowly add the olive and vegetable oils until well blended.
Toss with salad.
Store remaining dressing in the refrigerator.

BAKED EGG BOATS

BAKED EGG BOATS
1 (13.2 oz) Pillsbury Simply Rustic French Bread, sliced in half, crosswise
2-4 slices bacon
2 JUMBO eggs
2 tablespoons heavy cream
2 slices Havarti cheese
1/4 cup grated sharp cheddar
2 scallions, finely sliced
1 pinch coarse salt and freshly ground pepper

Preheat oven to 350˚.
Place bread halves on a lightly greased baking sheet. Slide into the oven and bake for about 20 minutes.
While these bake, dice the bacon and cook until crispy. Remove the bacon from the skillet and drain on paper towels.
Remove loaves from oven and slice a long hole in the middle of them, lengthwise. Pull out some of the dough filling inside each loaf, creating little boats.
Lay the slice of Havarti inside the cavity, creasing it into the edges to make a deep hole.
Whisk together the eggs and heavy cream until well blended.
Add the bacon, cheese, scallions, a pinch of salt and pepper. Whisk to combine.
Pour the filling into each loaf boat and top with grated cheddar.
Bake an additional 20 to 25 minutes, until set in the center and golden brown.
Serve immediately!

CITRUS SUMMER SALAD DRESSING

Blend all ingredients except the oils until smooth and well mixed.
Slowly add the olive and vegetable oils until well blended.
Toss with salad.
Store remaining dressing in the refrigerator.

♥

AN EMAIL STORY WITH HEART

One day, the father of a very wealthy family took his son on a trip to the country with the express purpose of showing him how poor people live.

They spent a couple of days and nights on the farm of what would be considered a very poor family.

On their return from their trip, the father asked his son, ‘How was the trip?’

‘It was great, Dad ‘

‘Did you see how poor people live?’ the father asked.

‘Oh yeah,’ said the son.

‘So, tell me, what did you learn from the trip?’ asked the father.

The son answered:

‘I saw that we have one dog and they had four.

We have a pool that reaches to the middle of our garden and they have a creek that has no end.

We have imported lanterns in our garden and they have the stars at night.

Our patio reaches to the front yard and they have the whole horizon.

We have a small piece of land to live on and they have fields that go beyond our sight.

We have servants who serve us, but they serve others.

We buy our food, but they grow theirs.

We have walls around our property to protect us, they have friends to protect them.’

The boy’s father was speechless.

Then his son added, ‘Thanks Dad for showing me how poor we are.’

Isn’t perspective a wonderful thing? Makes you wonder what would happen if we all gave thanks for everything we have, instead of worrying about what we don’t have.

Appreciate all you have, especially your friends!

Pass this on to family, friends and acquaintances and help them refresh their perspective and appreciation.

‘Life is too short and friends are too few.’

♥

Unfortunately, sometimes people don’t hear you until you scream

CHEERS FOR THE HARVEST MOON

PINEAPPLE UPSIDE DOWN CHEESECAKE with CARAMEL SAUCE

Cheesecake Factory inspired Pineapple Upside-Down with CARAMEL SAUCE

Cheesecake Ingredients

Filling ingredients for Cheesecake (see recipe below)

3 tablespoons maraschino cherry juice

For Pineapple Upside-Down Cake

2 2/3 cups all-purpose flour
6 tablespoons cornstarch
1 cup butter, softened, plus 1/2 cup, melted
2 1/4 cups sugar
5 large eggs
2 teaspoons vanilla
2 tablespoons Malibu coconut or pineapple rum
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups buttermilk
1 1/2 cups firmly packed brown sugar
Two 20-ounce cans pineapple slices in juice, drained well

Cheesecake Factory Pineapple Upside-Down Cheesecake Recipe

Make the Cheesecake Filling

Make the cheesecake filling as directed below.
Pour batter into the springform pan and slowly drizzle maraschino cherry juice on top; Use a knife to swirl cherry juice into the batter.
Cook the cheesecake according to the directions outlined in the original recipe.
Cover and place in the refrigerator to cool for 4 hours so.

Make the Pineapple Upside-Down Cake

Preheat the oven to 350 degrees Fahrenheit; Spray two 9-inch round cake pans with nonstick cooking spray and cover with flour.
In a large bowl with an electric mixer, beat the softened butter until creamy. Gradually add sugar and beat until fluffy. Add eggs, 1 at a time, and beat well after each addition. Stir in the vanilla and rum and set aside.
Combine flour, cornstarch, baking powder, and salt. Add the flour mixture into the egg mixture alternately with the buttermilk.
Place ¾ cup brown sugar into each pan. Pour ¼ cup melted butter over the brown sugar. Arrange the pineapple slices over the brown sugar.
Pour equal amounts of batter over the pineapple and bake for about 40-45 minutes. The cakes are done when a toothpick inserted in center of the cakes comes out clean. #Remove cakes from the oven and allow them to cool in the pan for 10 minutes. Invert the cakes onto wire racks to cool completely.

Assembling the Cake

Place one layer of pineapple upside-down cake on a serving platter.
Carefully place the cheesecake layer on top of the pineapple upside-down cake and top with the second pineapple upside-down cake layer.
Cut cheesecake into slices and serve garnished with fresh whipped cream.

Original Cheesecake Factory Cheesecake Ingredients

Filling

2 pounds full-fat cream cheese, warmed to room temperature

1 1/4 cups sugar

1 cup sour cream, warmed to room temperature

1/4 cup all-purpose flour

5 eggs

1 tablespoon vanilla extract

1 tablespoon lemon juice

Heat the oven to 475 degrees
Set a large shallow pan or skillet filled with 1/2-inch of water into the oven. The cheesecake pan should be able to fit inside easily.
In a large bowl, mix the graham crackers, nuts, and cinnamon.
Slowly pour in the butter. Mix with hands to distribute butter evenly.
Wrap aluminum foil around the bottom of a greased, 9-inch springform pan (to prevent leakage from the water bath).
In a large bowl, beat the cream cheese with an electric mixer on low speed.
Gradually beat in the sugar, eggs, sour cream, flour, vanilla and lemon juice.
When mixture is blended, pour it into the springform pan.
Place the cheesecake pan into the water bath in the oven.

CARAMEL SAUCE

1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water

Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching. Remove from the heat.
In a medium saucepan cook the corn syrup over a medium heat until bubbly. Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color. Add in 1/4 cup sugar more and repeat until all the sugar is blended in. Continue cooking until amber color darkens stirring constantly.
Remove from the heat and carefully fold in the cream mixture.
Cook over medium heat stirring frequently until caramel is bubbling.
Serve warm.
Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
Microwave20-30 seconds to soften refrigerated caramel before serving.

CREAMED CORN ala FLEMINGS

Hubby took me to my new favorite restaurant for my birthday – Fleming’s Prime Steakhouse. While they are a bit pricey, they are worth the price – not just for the food which is ALWAYS fantastic, but the service and attentiveness of the staff is something right out of the ’50s.

We had the Sunday prime rib that was their best ever. Each prime rib comes with soup or salad, their famous Parmesan Sourdough bread with feta butter and sun dried tomato butter, a side for each person (despite the fact that it feeds 2-3) and your dessert. We had their creamed corn for the first time along with their famous Fleming’s potatoes and I fell in love all over again! It was also the first time I’d had their cheesecake and I’m still savoring each bite!!

There was an unruly (too loud and boisterous as well as just plain rude) table nearby that we were relieved to see leave, but what really surprised us was the manager. He stopped by to apologize for their interrupting my birthday celebration and he presented us with a $25 gift card towards our next visit – pure class, a manager who is really on the ball and wants to make everyone happy.

CREAMED CORN ala FLEMINGS – BEST I’VE EVER HAD!

2 tablespoons butter
1/2 cup chopped onion
1 tablespoon flour
2 1/2 cups half-and-half
2 cans white shoepeg corn, well drained
2 tablespoons **Anaheim chilies, diced smal
sea salt, season to taste
cayenne pepper, season to taste
1 tablespoon sugar
2/3 cup Parmesan cheese, grated
1/4 lb Gruyere cheese, shaved pieces for top

In a large skillet or saucepan, heat butter until melted.
Add onions and saute over high heat until soft, about 2 to 3 minutes.
Stir in flour and cook, stirring for 1 minute, then gradually whisk in half-and-half. Heat to boiling over medium high heat, whisking often, until thickened.
Stir in well-drained corn and chiles and bring back to boiling.
Stir in seasoned salt, cayenne pepper, sugar and 1/3 cup Parmesan cheese.
Transfer to a shallow 1 1/2-quart baking dish.
Sprinkle with remaining 1/3 cup Parmesan cheese and top with Gruyere cheese pieces.
Bake in a preheated 350-degree oven 10 to 15 minutes, to melt cheese and until top is golden (can put under broiler broiler a minute or so to get golden).
Garnish with jalapeno chile slices.

NOTE: Corn mixture can also be spooned into 4 to 6 individual ramekins, each topped with some of cheeses and baked 5 to 10 minutes.

**Jalapenos work well too.

CREAMED CORN ala FLEMINGS – BEST I’VE EVER HAD!

CREAMED CORN ala FLEMINGS – BEST I’VE EVER HAD!

In a large skillet or saucepan, heat butter until melted.
Add onions and saute over high heat until soft, about 2 to 3 minutes.
Stir in flour and cook, stirring for 1 minute, then gradually whisk in half-and-half. Heat to boiling over medium high heat, whisking often, until thickened.
Stir in well-drained corn and chiles and bring back to boiling.
Stir in seasoned salt, cayenne pepper, sugar and 1/3 cup Parmesan cheese.
Transfer to a shallow 1 1/2-quart baking dish.
Sprinkle with remaining 1/3 cup Parmesan cheese and top with Gruyere cheese pieces.
Bake in a preheated 350-degree oven 10 to 15 minutes, to melt cheese and until top is golden (can put under broiler broiler a minute or so to get golden).
Garnish with jalapeno chile slices.

NOTE: Corn mixture can also be spooned into 4 to 6 individual ramekins, each topped with some of cheeses and baked 5 to 10 minutes.

**Jalapenos work well too.

CREAMED CORN ala FLEMINGS – BEST I’VE EVER HAD!

CREAMED CORN ala FLEMINGS – BEST I’VE EVER HAD!

In a large skillet or saucepan, heat butter until melted.
Add onions and saute over high heat until soft, about 2 to 3 minutes.
Stir in flour and cook, stirring for 1 minute, then gradually whisk in half-and-half. Heat to boiling over medium high heat, whisking often, until thickened.
Stir in well-drained corn and chiles and bring back to boiling.
Stir in seasoned salt, cayenne pepper, sugar and 1/3 cup Parmesan cheese.
Transfer to a shallow 1 1/2-quart baking dish.
Sprinkle with remaining 1/3 cup Parmesan cheese and top with Gruyere cheese pieces.
Bake in a preheated 350-degree oven 10 to 15 minutes, to melt cheese and until top is golden (can put under broiler broiler a minute or so to get golden).
Garnish with jalapeno chile slices.

NOTE: Corn mixture can also be spooned into 4 to 6 individual ramekins, each topped with some of cheeses and baked 5 to 10 minutes.

**Jalapenos work well too.

SWEDISH MEATLOAF

MEATLOAF
1 Jumbo egg
1/4 cup heavy cream
1 large slice white bread, crusts removed, and bread torn into 1-inch pieces
8 ounces ground pork, double ground
8 ounces ground beef, double ground
1 medium onion, grated or minced
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon white pepper
1 teaspoon brown sugar
1 1/2 teaspoons table salt
Olive Oil, heavy coat

Whisk egg and cream together in small bowl. Stir in bread and set aside to soak.
Blend hamburger & pork, onion, nutmeg, allspice, pepper, brown sugar, and salt smooth and uniform.
Using fork, mash bread mixture until no large dry bread chunks remain.
Add mixture to beef mixture and blend until well mixed.
Form meat loaves.
Bake 45-60 minutes.
During the last 10-15 minutes prepare the sauce.

SAUCE
1 tablespoon butter
1 tablespoon all-purpose flour
1 1/2 cups chicken broth
1 tablespoon packed brown sugar
1/2 cup heavy cream
2 teaspoons juice from 1 lemon
Table salt and freshly ground black pepper

Melt butter, add flour and cook, stirring constantly with whisk, until flour is light brown.
Slowly whisk in broth.
Add brown sugar and bring to simmer.
Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes.
Stir in cream and return to simmer.
Add meatballs back to sauce and simmer, turning occasionally, until heated through, about 5 minutes.
Stir in lemon juice; season with salt and pepper to taste and serve over noodles.

Grown Up Mac & Cheese with updated Danish Cube Steak

GROWN UP MAC & CHEESE
12 ounce package pasta
3 tablespoons flour
3 tablespoons butter
2 cups whole milk
1/2 teaspoon sea salt
1 teaspoon Frank’s hot sauce
3/4 cup sharp white cheddar cheese
3 ounces bleu cheese crumbles
1/2 cup finely grated Parmesan cheese

Preheat oven to 350 degrees.
Prepare pasta according to package directions. Drain Well.
Melt butter in a medium saucepan. Add salt.
In a small food processor pulse bleu cheese crumbles until fine. Set aside.
Add flour and whisk constantly over medium heat until smooth.
Gradually add milk, whisking constantly.
Add hot sauce. Bring to a slow boil. Simmer for 5 minutes.
Remove from heat and whisk in all cheeses, salt and pepper to taste until smooth.
Mix pasta and cheese mixture together until well blended.
Scoop into a casserole or ramekins.
Bake 15-20 minutes.
Top with chopped chives.

DANISH CUBE STEAK REVISITED
3 ounces bleu cheese crumbles
3/4 cup mayonnaise
1/4 cup minced green onions
6 pork cube steaks
1/2 cup panko crumbs
2 tablespoons butter

In a small food processor blend together the mayonnaise, bleu cheese crumbles and green onions until smooth.
Coat steaks on both sides with mayonnaise mixture.
Dredge through panko crumbs.
Melt butter in a large skillet over medium heat.
Add cube steaks and brown on both sides.

Author: QuiltLady

Cheesecake Factory Pineapple Upside-Down Cheesecake Recipe

Original Cheesecake Factory Cheesecake Ingredients