SALTED CARAMEL CHEESECAKE CUPS

Every recipe we tried recently was excellent, but this dessert was melt-in-your-mouth decadently good!  It was also rich so I’m very glad I made it in these small ramekins for individual servings!
SALTED CARAMEL CHEESECAKE CUPS
CHEESECAKE
1/2 pound softened cream cheese
1/2 cup sugar
2 JUMBO eggs at room temperature
1/2 cup sour cream
CARAMEL
6 tablespoons light corn syrup
1/2 cup + 2 tablespoons sugar
3 tablespoons unsalted butter, cubed
1/2 cup heavy cream
1/2 teaspoon sea salT
  • Preheat oven to 325°.
  • In a large mixing bowl beat the cream cheese and sugar at medium speed until smooth.
  • Add eggs, beating until incorporated after each egg.
  • Beat in sour cream.
  • Pour into ramekins.
  • Set ramekins in a baking dish and add water to midway up the ramekins.
  • Place in the center of the oven and bake 15-20 minutes until the edges are set, but the centers are still jiggly.
  • Turn off oven and leave cheesecakes undisturbed for 1 hour.
  •  After 1 hour transfer ramekins to cooling rack and cool completely before covering.
  • Cover and chill cheesecakes in the refrigerator at least several hours, preferably overnight.
  • Meanwhile make the caramel.
  • In a heavy saucepan heat the corn syrup.
  • Stir in the sugar until well incorporated and cook over a moderately high heat, undisturbed until a deep amber caramel forms.
  • Turn off heat and carefully stir in butter with a long spoon.  Careful, it will spit.
  • Add the heavy cream in a thin stream, stirring constantly until smooth.
  • Add salt and blend well.
  • Transfer the caramel to a heatproof container and allow to cool.

To serve:

  • Heat caramel in small increments until desired temperature.
  • Pour a spoonful over each cheesecake and serve.

SALTED CHOCOLATE CARAMEL CUPCAKES

BROWN SUGAR CUPCAKES
1 1/2 cups flour
1 teaspoon baking powder
1/4 cup cocoa
1/4 teaspoon SEA salt
1 stick unsalted butter, at room temperature
1 cup plus 2 tablespoons packed light brown sugar
2 large eggs, room temperature
1 teaspoon PURE vanilla
1/2 teaspoon PURE maple syrup
1/2 cup plus 2 tablespoons buttermilk, at room temperature
CARAMEL FILLING
1/2 cup sugar
3 tablespoons salted butter, cubed
1/4 cup plus 1 tablespoon heavy cream, at room temperature

CARAMEL BUTTERCREAM
1/4 cup sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon PURE vanilla extract
1/2 teaspoon PURE maple syrup (extract is okay)
1 stick salted butter, softened
1 stick unsalted butter, softened
1/2 teaspoon sea salt
1 1/2 cups confectioners’ sugar

  • Preheat the oven to 325 ˚ and line a muffin tin with your favorite cupcake liners.
  • In a large bowl, combine the flour, baking powder, and salt; Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar over medium-high speed until pale and fluffy, about three minutes. 
  • Add the eggs, one at a time, scraping down the sides as needed. 
  • Mix in the vanilla and maple.
  • Add the flour mixture in batches, alternating with the buttermilk, beating until well blended.
  • Using a medium ice cream scoop, divide the batter evenly between the lined cups, filling each a little over half way.
  • Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. 
  • Place on a wire rack to cool for 10 minutes, then turn the cupcakes out onto wire racks to cool completely.
  • In a medium sauce pan over medium-high heat, melt the sugar, whisking occasionally. Cook until the sugar turns a deep amber.
  • Stir in the butter until melted. 
  • Pour in the heavy cream carefully as the mixture will bubble and foam. Whisk until the mixture becomes a smooth sauce. Remove from heat and allow to cool slightly.
  • To fill the cupcakes, with a small pairing knife, cut out a circle in the center of each cupcake about 1 inch deep. Don’t discard the cutouts. Spoon 1 teaspoon of sauce in the center of each cupcake and place the tops back on.
  • In a medium saucepan over medium-high heat, stir together the sugar and water. Bring to a boil and cook without stirring until the mixture turns a deep amber. Remove from heat. 
  • Slowly add the cream, maple and vanilla, stirring until smooth. Set aside and let cool for at least 20 minutes. It will still be pourable, just not burn your face off hot any more.
  • In the bowl of your stand mixer, fitted with a paddle attachment, beat the butter and sugar together until light and fluffy.
  • Reduce the speed of the mixer to low and slowly add the confectioners’ sugar. Scrape down the sides and with the motor still running on low, pour in the cooled caramel.  Increase speed to medium-high and beat until light and fluffy, about 2 minutes.
  • Spoon icing into an pastry bag fitted with desired tip and ice cupcakes.

STRAWBERRY KIWI BUTTERMILK SHORTCAKE

This is even better when you take the time to make fresh whipped cream or homemade vanilla ice cream to go with it.

GLAZE
2 baskets fresh strawberries, sliced
2 kiwis, chopped
1 cup pureed strawberries*
1 cup sugar
2 tablespoons KARO light corn syrup
3 tablespoons cornstarch
½ cup water

BUTTERMILK SHORTCAKE
2 cups flour
1½ teaspoons baking powder
½ teaspoon baking soda
dash of salt
4 tablespoons sugar
¼ teaspoon cinnamon
½ cup butter, softened, but not melted
¾ cup buttermilk**

  • Mix together 1 cup sugar, corn syrup, cornstarch and water in a 2 quart sauce pan, cover and bring to a slow boil. 
  • When you reach a boil remove the lid. Add the 1 cup pureed strawberries and boil a few minutes more.  Chill 10-15 minutes.  After the sauce is chilled, pour over the fruit and toss gently.  Return to the refrigerator to continue chilling. 
  • Sift the dry ingredients together. Add the milk and butter and mix well into a soft dough. DO NOT over knead – it will become tough. 
  • Grease an 8 inch pie pan really well. Gently arrange dough into an even mound and pre-cut into your serving portions before baking. 
  • Bake at 400° for 15 to 20 minutes or until toothpick done and golden brown. 
  • Slice each shortcake open, dot with a thin layer of honey, arrange on plate and top with a scoop of the  strawberry kiwi glaze and vanilla ice cream or whipped cream.

*I use the less than pretty berries for the puree.

**As a substitute, Buttermilk can be made by adding 2 tablespoons of vinegar to regular milk.

STRAWBERRY PIZZA

STRAWBERRY PIZZA
1 package Pillsbury pie dough (or homemade if you have time)
2 eggs
8 ounces cream cheese, softened
3/4 cup sugar + 3-4 tablespoons
1 teaspoon vanilla
1 pound strawberries, cleaned and sliced
whipped cream

  • In a medium mixing bowl sprinkle 3-4 tablespoons of sugar over sliced strawberries and toss. Set aside.
  • Cut out 4 – 5 inch rounds.
  • Bake 10 minutes at 400 degrees.
  • Cool.
  • In a mixing bowl combine cream cheese, eggs, 3/4 cup sugar and vanilla. Beat until well blended.
  • Bake cream cheese mixture 10 minutes until slightly thickened.
  • Spread over “pizza” rounds.
  • Top with spoonfuls of strawberries.
  • Add whipped cream and top with Caramel Sauce and Mocha Hot Fudge Sauce.

TROPICAL YUM!

I found this awesome new jello salad recipe over at Mennonite Girls Can Cook called Special Salad. This will quickly become a new family favorite! We have even given it a new name and a few changes.

TROPICAL YUM!
1 box orange jello (next time we’re going to try wild strawberry)
1 box lemon jello (we used pineapple)

3 bananas, sliced (next time we’re going to use 2 and add a kiwi)
1 small can mandarin orange segments, well drained, reserving juice (we used a large can)
1 14 oz can crushed pineapple, *well drained but reserving the juice and adding enough of the mandarin orange juice to make 1 cup
1/2 bag mini marshmallows

1/2 pint whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla
1/2 cup sugar

2 tablespoons flour
1 egg, well beaten
1 cup pineapple juice*
3/4 cup FINELY grated cheddar cheese (next time I’m going to try toasted coconut)
  • Mix the two boxes of jello powder together in a large glass mixing bowl and stir in 1 1/2 cups of boiling water. Mix well until jello has dissolved.
  • Add 2 cups of cold water.
  • Place mixture in the refrigerator until partially set.
  • Mix together the orange segments, pineapple and banana slices.
  • Fold into the partially set jello.
  • Top the jello-fruit mixture with 1/2 bag mini white marshmallows and then put jello back in fridge.
  • Whip together the whipping cream, 1 tablespoon sugar and vanilla until thick, cover and place in fridge.
  • Stir 1/2 cup sugar, *1 cup pineapple juice, egg and four together in a microwavable bowl and heat for 1 minute at a time, stirring between until mixture is thick (2-3 minutes) or you can also cook this on the stove top, stirring constantly.
  • Cool this mixture completely and then fold in the whipped cream mixture. Spread over the marshmallow mixture.
  • Layer the 3/4 cup of cheddar cheese on the top.
  • Return to the refrigerator and chill thoroughly.

UPSIDE DOWN APPLE PIE

UPSIDE DOWN APPLE PIE Yield: 8 servings.
original recipe from Taste of Home

CRUST:
2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons shortening (Crisco stick)
2 tablespoons cold butter
5 to 7 tablespoons orange juice

FILLING:
6 tablespoons butter, melted, divided
1/2 cup packed brown sugar
1/2 cup chopped pecans (or walnuts)
1 cup Imperial Sugar
1/3 cup all-purpose flour (sifted)
1/2 teaspoon rum extract (optional)
1/2 teaspoon maple extract (optional)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 cups thinly sliced peeled tart apples (I like honey crisp or Granny Smith) (about 1/8-inch thick)

GLAZE:
1/2 cup confectioners’ sugar
2 to 3 teaspoons orange juice

  • In a large bowl, combine flour and salt; cut in shortening and butter until crumbly.

  • Gradually add orange juice, tossing with a fork until dough forms a ball.

  • Divide dough into two balls. Wrap in plastic wrap; refrigerate for at least 30 minutes.

  • Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray.

  • Combine 4 tablespoons butter, brown sugar and nuts; spoon into prepared pie plate.

  • In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently.

  • On waxed paper, roll out one ball of pastry to fit pie plate.

  • Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge.

  • Fill with apple mixture.

  • Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge.

  • Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry.

  • Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent over browning).

  • Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie. 

PAN FRIED RED SNAPPER with WHITE WINE LEMON BUTTER SAUCE

When I was in college there was a local grill that did the most amazing fish I’d ever had. I hate to admit that was before Cajun or Blackened became popular. I spent many years trying to duplicate their red snapper after they closed their doors.

PAN FRIED RED SNAPPER with WHITE WINE LEMON BUTTER
1 pound Red snapper, cut to portion size
1/4 cup red onion, minced
2 cloves garlic, minced
1 large very ripe lemon, juiced
zest from the lemon
3 tablespoons butter
1 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/2 teaspoon dry thyme leaves
1/2 teaspoon dry oregano
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

  • Rinse and dry the fish fillets with paper towels.
  • In a mortar & pestle grind all seasonings together until they are a fine powder and well blended.
  • In a large skillet melt the butter.
  • Saute’ the onions, garlic and lemon zest until fragrant.
  • Arrange onions and garlic towards edge of pan.
  • Arrange fish in center of skillet.
  • Sprinkle with the seasonings.
  • Cook for 4-5 minutes.
  • Turn fish, sprinkle with the remaining seasonings and cook another 4-5 minutes.
  • Add lemon juice and cook another 1-2 minutes.

BAKED PINEAPPLE CUSTARD ala summer berries

BAKED PINEAPPLE BLACKBERRY CUSTARD
I originally got the pineapple portion of this recipe from my cousin Jenn, and it quickly became our family favorite. During the summer I add fresh berries to “spice” it up a bit in flavor and color. This recipe is really good warm, but also just as good cold. It also works as a wonderful custard to fill cakes too.
2 large cans crushed pineapple (drain & save juice)
2 cups pineapple juice
2 eggs beaten
4 tablespoons cornstarch
1 package blackberries, rinsed and chopped
1 cup sugar
mini marshmallows (OPTIONAL)
  • Preheat oven to 350°.
  • Place pineapple in the bottom of a greased 13 x 9 pan.
  • Sprinkle blackberries over pineapple.
  • In a sauce pan whisk together the pineapple juice, eggs, sugar and cornstarch.
  • Cook until thick.
  • Pour over the pineapple and bake 20 minutes.
  • Top with marshmallows and return to oven until golden.

HOME MADE APPLE SAUCE

HOME MADE APPLE SAUCE
5 large Apples (I like Pink Lady or Braeburns)
1/2 cup golden raisins
1 can peach nectar (Papaya or pineapple are good too)
1 teaspoon cinnamon
1 cup sugar
1 cup water

  • In a large sauce pan pour nectar over raisins and let sit while you prepare apples.
  • Wash, core, peel and chop apples.
  • Add water to sauce pan and stir in sugar until dissolved.
  • Add cinnamon and mix well.
  • Add apples and cook over medium heat until until apples are tender and mush easily.
  • Mush to desired consistency.
  • Remove from heat.
  • Cool and chill.
  • Can be kept in refrigerator for a week though it never lasts that long around here. When my apples are at the height of the season and falling off the tree I make this in huge batches and put it up in canning jars for the following year.

LAYERED TORTILLA PIE

I also found that they now make refried BLACK beans – gotta tell you I’m loving these!
LAYERED TORTILLA PIE
1 cup salsa
1 pound ground beef
homemade taco seasoning
1 can refried BLACK beans
1 can traditional refried beans
8 inch flour tortillas
2 cups Mexican shredded cheese
sour cream
1/2 cup chopped tomatoes

  • Brown the hamburger and drain off the grease.
  • Add 1/2 cup water and taco seasoning to the hamburger.
  • Cook until liquid is absorbed.
  • Preheat oven to 400°.
  • In a medium bowl mash together the refried beans, 1/2 the salsa and 1/2 the garlic.
  • In another medium bowl mash together the refried BLACK beans, 1/2 the salsa and 1/2 the garlic.
  • Spray a shallow pie pan with PURE.
  • Spread a small amount of sour cream on a tortilla and lay in the bottom of the pie pan.
  • Spread with one of the bean mixtures. 
  • Add another tortilla and spread with some meat mixture.  Top with a thin layer of cheese.
  • Repeat layers until you have about 7 or 8 layers.
  • Top with remaining cheese.
  • Cover lightly with foil.
  • Bake 40 minutes. Uncover and bake 5 minutes until cheese is bubbly.
  • Cut into wedges and serve with salsa and sour cream.

STACKED GREEN CHILE & GRILLED CHICKEN ENCHILADAS

I made this for daring cooks and then made it again and altered it for my family.  It turned out really good when paired with my homemade refried beans.
STACKED GREEN CHILE & GRILLED CHICKEN ENCHILADAS

1½ pounds Fresh Anaheim chiles roasted, peeled, seeds removed & chopped coarsely.
7-8 ounces Tomatillos (about 4-5 medium) peeled and stems removed
4 cups homemade Chicken broth
3 cloves Garlic, minced
1 bunch green onions, minced
½ teaspoon sea salt to taste
¼ tsp Black Pepper to taste
2 tablespoons Cornstarch (dissolve in 2 tablespoons water, for thickening)
Hot sauce, your favorite, optional
3 Boneless chicken breasts
3 tablespoons canola oil
3 10-12 inch flour tortillas
8 ounces grated Cheddar/Monterey Jack
Cilantro for garnish, chopped and sprinkled optional
Roasting the Fresh Chiles
  • Coat each chile with a little vegetable oil. If you are doing only a couple chiles, using the gas stove works. For larger batches (as in this recipe), grilling or broiling is faster.
  • Lay the oiled chiles on the grill or baking sheet (line pan with foil for simpler clean-up). Place the grill or broil close to the element, turning the chiles so they char evenly. They should be black and blistered.
  • As they are completely charred (they will probably not all be done at once), remove them to a bowl and cover with plastic, or close up in a paper bag. Let them rest until they are cool.
  • Pull on the stem and the seed core MAY pop out (it rarely does for me). Open the chile and remove the seeds. Turn the chile skin side up and with a paring knife, scrape away the skin. Sometimes it just pulls right off, sometimes you really have to scrape it.
  • DO NOT RINSE!
Green Chile Sauce 
  • Put a medium saucepan of water on to boil and remove the papery outer skin from the tomatillos. Boil the tomatillos until soft, 5 to 10 minutes. You can also grill the tomatillos until soft. 
  • Drain and puree in a blender or food processor.
  • Return the tomatillos to the saucepan along with the chicken broth, chopped green chiles, minced onion, oregano, garlic, salt and pepper.
  • Bring to a boil over medium-high heat and then reduce the heat and simmer for 10 minutes.
  • Add the cornstarch/water mixture and stir well. Simmer, stirring occasionally, until the sauce is thickened and reduced to 4-5 cups, another 10-15 minutes.
  • Adjust seasonings and add hot sauce if you want a little more heat.
Assembly
  • Heat a gas grill to medium high or build a medium-hot charcoal Coat the chicken with olive oil and season well with salt and pepper. Preheat oven to 450 degrees.
  • Grill the chicken until just cooked through, 4-5 minutes a side for boneless chicken breasts. I did them on the stove in a cast iron pan and they were awesome.
  • Cool and then slice into thin strips or shred.
  • In a small skillet, heat 3 tablespoons oil over medium-high heat until very hot. Dip the edge of a tortilla into the oil to check – it should sizzle immediately.
  • Using tongs, put a tortilla into the pan and cook until soft and lightly brown on each side, about 15-20 seconds per side (at the most).
  • Drain on paper towels.
  • Add oil as needed and continue until all 12 tortillas are done.
  • In a baking dish large enough to hold four separate stacks of tortillas, ladle a thin layer of sauce.
  • Lay four tortillas in the dish and ladle another ½ cup (4 ounces/112 grams) of sauce over the tortillas.
  • Divide half the chicken among the first layer of tortillas, top with another ½ cup of sauce and 1/3 of the grated cheese.
  • Stack another four tortillas, top with the rest of the chicken, more sauce and another third of the cheese.
  • Finish with the third tortilla, topped with the remaining sauce and cheese.
  • Bake until the sauce has thickened and the cheese melted, about 20 minutes. Let rest for 5-10 minutes.
  • To serve, transfer each stack to a plate. Spoon any leftover sauce over the stacks and sprinkle with cilantro, if you wish. The stacks may also be cooked in individual gratin dishes.

BLACK BEAN CHICKEN BURRITOS

BLACK BEAN CHICKEN BURRITOS
corn tortillas
black beans, drained well
KNORR creamy rice mix
4 ounce green chiles, drained well
2 cups rotisserie chicken pieces
15 ounce can HATCH green enchilada sauce
2 cups shredded cojack cheese
sour cream

  • Preheat oven to 350 degrees.
  • Spray a large baking dish.
  • Prepare KNORR rice mix as directed.
  • In a large bowl combine chicken pieces, black beans, green chiles, rice and 1/3 of the cheese.
  • Spread sour cream on each tortilla.
  • Add a scoop of the chicken mixture.
  • Layer in baking dish seam side down.
  • When baking dish is full, evenly pour the enchilada sauce over the enchilads.
  • Sprinkle cheese evenly over all enchiladas.
  • Bake 30 minutes.
  • Enjoy.