Funeral Potatoes

My father died eight years ago.  The whole experience was horrible, and the only thing I looked forward to on the day of the funeral was funeral potatoes.  I knew there was going to be a dinner served after the burial, and it was a cold rainy day, so I just assumed they would be serving funeral potatoes.  Nope.  To my eternal disappointment, no funeral potatoes were to be found.  I think I cried over that (I was emotional, alright).  Funeral potatoes are a comfort food for me.  Lots of fat mixed with carbs = comfort!  They are a must have at Thanksgiving dinner.

RECIPE

1 stick butter, melted

16 oz sour cream

1 can cream of chicken soup

1 1/2 tsp Kosher salt

1 TBL onion powder

2 C. shredded Colby Jack cheese

26-30oz bag frozen (shredded) hashbrowns

2 C. corn flakes 

3 TBL butter, melted

1/2 tsp Kosher salt

1/4 tsp pepper

* In a very large bowl, melt the butter.  Add the sour cream, chicken soup and seasonings and mix well.  Add the cheese and mix again.  Add the hashbrowns and mix until everything is well combined.  Spread the potato mixture into a 9X13 pan.  Using the same bowl, melt the 3 TBL butter.  Add the corn flakes and seasonings and crush/mix it with your hand.  Spread the cornflakes on top and bake at 350 for 45-50 minutes.  Let them rest for 5-10 minutes before serving.

Wassail {Hot Spiced Apple Cider}

When I was out trick-or-treating with my boys, we passed some women sipping from mugs, which I thought were filled with hot chocolate.  (Why don't I remember to do things like that???)  But as we crossed, the scent of apple cider filled the air- it made me think of wassail.  My husbands family makes this every Thanksgiving Season.  It's spiced NOT spiked (which is good because the family is crazy enough)!  It's traditional to serve it warm, but my boys like it chilled, mixed with Ginger Ale.


RECIPE

4 C. water
2 1/2 C. sugar
2 cinnamon sticks
8 all-spice berries
10 whole cloves
1 tsp fresh ginger (just peel and cut off a small chunk)
4 C. orange juice
2 C. lemon juice
64 oz. apple juice

*  In a large pot, mix water and sugar together and bring to a boil.  Boil for five minutes then turn the heat off.  Wrap the cinnamon, berries and cloves in cheese cloth and place them in the sugar water.  Cover and let it sit for one hour (set a timer cause you'll forget about it.)  Remove the spices and throw them away.  Add the remaining juices and bring it back to a boil.  Simmer for a few minutes until it's heated through.  Serve warm.

Tips:

• It makes a lot, so refrigerate any leftovers.  Warm it back up on the stovetop.
• Set a timer so you don't forget to remove the spices.  You don't want to leave them in longer or it makes the drink too spiced (in my opinion).

Chicken Rigatoni Spaghedo

 We have a big family dinner every week at my in-laws and whenever we do an Italian night, I always mix the spaghetti and Alfredo sauces together.  When I came across this recipe, it was an instant hit because it does exactly that.  You make a mock spaghetti sauce and add all the ingredients used for Alfredo and voila- you get what we call "spaghedo".  

RECIPE

2 C. chopped chicken breast

1 TBL Olive oil

1 TBL butter

1/2 C. chopped onion, (chop it fairly small)

1/4 tsp crushed red pepper

1 (heaping) tsp of minced garlic

28 oz can Italian stewed tomatoes (pureed)

3 C. water

1 chicken bouillon cube

2 tsp Kosher salt

3 1/2 C. Rigatoni noodles (uncooked)

 1/2 C. heavy whipping cream

1/2 C. Parmesan cheese

1/2 tsp pepper

1/4 C. fresh chopped basil
 1 1/2 C. Mozzarella cheese

*Heat 1 TBL oil in a large skillet.  Add the chicken and saute just until browned (You don't want it cooked all the way thru).  Remove to a plate, cover with foil and set aside.  Add the butter to the skillet and caramelize the onion over medium heat.  Add the crushed red pepper and garlic and saute for 30 seconds.  Add the pureed tomatoes, water, bouillon, salt and noodles.  Bring to a boil then cover and simmer for 12-15 minutes- until the pasta is cooked (make sure you stir the noodles around 2-3 times while it's boiling).   Add the cream, Parmesan cheese, pepper and basil; mix well then add the chicken back in.  Simmer for a few minutes so everything can blend together, then pour into a 9X13 dish.  Top with mozzarella cheese and bake at 350 for 20 minutes.  Turn the oven to broil and let it broil for 1-2 minutes (turn a timer on or stay by the oven til it's done-don't burn it!)  Remove from the oven and let it rest for 5 minutes before eating.

Tips:

• I'm not a huge fan of Italian Sausage, but you can try that instead of the chicken (you might not need oil to cook it in); use 1 lb.  Or make it a meatless dinner- just omit the chicken and 1 TBL oil.
• You want the noodles soft, but NOT soggy or al dente.   

*Adapted from an America's Test Kitchen recipe.

Pumpkin Cake with Caramel Sauce

We found this recipe many years ago in a Taste of Home magazine, and it has been a family favorite ever since.  Instead of a cream cheese frosting, you smother the cake in a caramel sauce and top it with whipped cream.

RECIPE

2 C. flour

2 tsp baking soda

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp salt

2 C. sugar

4 eggs

15 oz canned pumpkin

1 C. oil

* Whisk the flour and seasonings together.  In a separate bowl, beat sugar, eggs, pumpkin and oil together.  Add the flour mixture and beat until everything is well combined.  Scrape down the sides and make sure all the flour is mixed in.  Pour into a greased 9X13 pan and bake at 350 for 35-40 minutes.  Let the cake cool completely before topping with caramel sauce.

Caramel Sauce:

1 1/2 C. brown sugar, packed

3 TBL flour

1/4 tsp Kosher salt

1 1/4 C. water

2 TBL butter

1/2 tsp vanilla

* Whisk the brown sugar, flour and salt together and set aside.  In a medium saucepan, melt the butter.  Add the flour mixture and water and stir until smooth.  Bring the mixture to a boil, stirring constantly.  When it starts to boil, turn the heat down a little- so it stays at a simmer- and stir for three minutes.  Remove from heat and add vanilla.  Let it sit for 5 minutes before pouring over the cake.  We cut the cake into individual servings then let people add as much caramel sauce as they want to their cake.  Garnish with whipped cream!

Tips:

• The recipe makes a lot of Caramel Sauce- we really drench the cake in it.  If you find you have a lot leftover, half the recipe next time you make it.  Use any leftover sauce to dip apples or bread in.
• I make the cake a day ahead so it's completely cooled.  The sauce adds warmth and moisture to it.

Mummy Dip {Chocolate Chip Dip}

I saw this cute mummy idea at Joann's Fabric.  It's a mason jar (pint) wrapped in burlap (I think they used muslin, or something similar.)  Glue two eyes on the front and fill it with some chocolate chip dip to make a perfect Halloween treat for you kids teacher, or a neighbor, etc (just have your kids deliver it so it can be from their "mummy").  The dip is a cross between frosting and cookie dough- it's extremely addicting!

RECIPE

8 oz cream cheese, softened

4 TBL butter, softened

1/4 C. brown sugar, packed

1 C. powdered sugar

1 tsp vanilla

1 C. mini chocolate chips

1 bag of pretzels

* Cream butter and cream cheese together.  Add sugars and vanilla and whip until smooth and creamy.  Fold in the chocolate chips.  Dip with pretzels.

Tips:

• I will have a link to print out the card soon- I forgot to resize it today.
• I glued a strip of burlap on the rim but didn't worry about covering the top.  I used the small plastic bag found in the bulk section at Winco to put the pretzels in- I keep the ones that are reusable for things like this.  Or grab some clear baggies at a craft store.
• If you don't want to give away your mason jars, stop by a second hand store to see what they have in stock. .  
• This recipe makes enough for one pint jar.

Frosted Pumpkin Bars

Mmmm- you want to make these, huh?  They are as moist and delicious as they look!  Perfect for this Halloween season- take some to your neighbors or hoard them all to yourself!

RECIPE

2 C. flour

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp Kosher salt

1/2 tsp ground cloves

2 C. sugar

1 C. Canola Oil

15 oz canned pumpkin

4 eggs

*Mix flour with all the seasonings and set aside.  In a separate bowl, beat sugar, oil, pumpkin and eggs together.  Add the flour mixture and beat until everything is well combined.  Scrape down the sides and make sure all the flour is mixed in.  Pour into a greased cookie sheet and bake at 350 for 22-25 minutes, turning half way thru.  When a toothpick comes out clean, remove  to a cooling rack and let cool completely.  Mix the frosting together and spread over the bar.  Cut and enjoy!  

Frosting:

  2 C. powdered sugar

1/3 C. butter, softened

4 oz cream cheese, softened

1 TBL milk

1 tsp vanilla

* Cream butter and cream cheese together; add remaining ingredients and beat for 2 minutes.  Spread over cooled pumpkin bar.  Garnish with chopped pecans (optional).

Tips:

• I prefer to make these the night before- cover with saran wrap after they've cooled and frost the next day.  They taste better when they've had time to sit.

Chicken Salad Sandwiches

I bought Costco's chicken salad about 6 months ago- not sure what I was thinking because I was the only one going to eat it.  I had sandwiches for lunch.... and dinner...... and breakfast :/  By the time I finished it, I never wanted to hear of chicken salad sandwiches again!   But time heals all, and the other night I had ONE at a meeting I attended.  They were delicious.  I decided to post them today to prove I have fully recovered from my overdose!


RECIPE

1 C. mayonnaise
2 TBL lemon juice
1 TBL minced green onion
1 tsp Kosher salt
1/8 tsp pepper
1 C. finely grated cheddar cheese
2 C. cooked chicken breast, diced
1/2 C. chopped celery
1/2 C. slivered almonds OR pecans
1/2 C. craisins OR fresh grapes cut in half

* Mix everything together and let it refrigerate for at least 2-3 hours.  Put it with croissant rolls or fresh toasted bread.

Tips:

• I cut the green onion (lengthwise) into four strips, then chopped it.
• Add (up to) another 1/2 C. cooked chicken if you like your salad more 'dry'.
• It does taste better if you let it sit for a couple hours- if you don't have time to wait, just know the mayonnaise flavor will be a little stronger.  Use a good quality mayonnaise- Best Foods is my favorite brand.

Gooey Caramel Corn

Popcorn is definitely a weakness of mine.   You put a bowl of this stuff in front of me and I'm like a piranha- it will be gone in 30 seconds!  I had a friend bring some over last Christmas and it was amazing.  Gooey and soft (and I'm sure it would have been soft the next day but it didn't last that long for me to find out :)  I asked her for the recipe and croaked when I saw that it had a pound of butter.  I even called her to verify that she didn't have a typo.  Nope- she uses a whole pound of butter.  I'm gonna die someday-right?  And if caramel corn takes me down, so be it!

RECIPE

4 sticks of butter

1 C. Light Karo Syrup

2 1/4 C. packed brown sugar

1 can sweetened condensed milk

1 tsp vanilla

3 C. uncooked popcorn kernels

* Have your popcorn popped and separated into 3 large bowls.  In a large pot, bring butter, Karo and brown sugar to a boil, stirring constantly but slowly.  Once it's boiling, reduce the heat so it stays at a simmer and stir for 3 minutes (it should be bubbling the whole time).  Remove from heat and stir in vanilla and condensed milk.  Make sure it's mixed well.  Pour over popcorn and toss until everything is coated and gooey!  Watch your family as they turn into piranhas and fight over the bowls, devouring as they go!

Tips:

• We used about 3 cups of uncooked popcorn- you may use more or less depending on how gooey you like it.  
• I know there's a lot of butter, but how often do you really make caramel corn?  So, like 3-4 times a year.  Enjoy it- this stuff is worth making, and it makes a lot of popcorn.

Sinful Brownies

These are my favorite brownies and they are sinful.  I have that little Devry Devil on one shoulder saying, "Eat another one, you only took a small piece.  You won't get fat."  Then there's the little Devry Angel saying, "STOP- you can't the whole pan in one day!"  Do you have those moments too- where you have to look both ways to make sure no one is watching as you give in to the dark side :)

RECIPE

1 C. butter

1 C. milk chocolate chips

4 eggs

 1 tsp vanilla

1 3/4 C. flour

1/4 tsp salt

1 1/2 C. sugar

* In a saucepan, melt the butter and chocolate chips together.  You don't want it to come to a boil- you just want it warm enough to melt everything.  Remove it from the heat and set aside to cool.  Whisk the flour, salt and sugar together, then set aside.  Pour the chocolate mixture into a large bowl and add one egg at a time, beating well after each one.  Add the vanilla.  Add the flour mixture and beat until everything is smooth and creamy.  (You don't want any chunks of flour, so scrape down the sides if needed).  Pour batter into a 9X13 greased dish and top with more chocolate chips and nuts (optional).  Bake at 325 for 30 minutes, turning half way thru.  Let the brownies cool to room temperature before cutting and eating.  

Tips:

• Use a high quality chocolate- it makes a huge difference taste wise.  My favorite is Ghirardelli- Winco sells their bags for $2.50, which isn't bad.  One bag can make two batches of brownies (if you don't sprinkle additional chocolate chips on top).
• Did I mention that these are sooooo good!  They are almost like fudge- super soft and creamy.......  (Sorry, little Devry Devil speaking there!)  Bake them the WHOLE 30 minutes- they need it since they're baking at a lower temperature.  I like them better the next day.
• If you're use to making "boxed" brownies (which have a deep brown, almost black color), don't be surprised to find that these are a really light brown on top.  Hopefully you can see that a little from the picture below.  
• I've seen so many recipes on Pinterest and food blogs where people take a brownie and add a bunch of candy and caramel and extra stuff.  I'm old fashioned I guess- all that extra stuff is over the top in my opinion.  If you have a good brownie recipe, it doesn't need any "extras".  (And if these are sinful, I don't even know what you would call those kind of brownies!)

Chili

Happy October!  This is my birthday month, so I'll be posting all the things I love all month long:)  But don't worry, cause I love everything!  Especially chili- it kept me alive as a poor college kid.  My grandmother would come to visit and leave me jars of her canned tomatoes.  I'd use them to make a big batch of chili which I would eat all week long.  Ironically, I never got sick of it, and it is still one of my favorite things to eat.

RECIPE

1 lb lean ground beef

1 medium onion, chopped

1/2 C. green bell pepper, chopped

1 tsp crushed red pepper

28 oz can crushed tomatoes

14.5 oz can stewed diced tomatoes

1 can chili beans (with sauce)

1 can black beans, rinsed and drained

1 can pinto beans, rinsed and drained

1 can Campbell's Cheese Soup

1 tsp onion powder

1 TBL chili powder

2 tsp cumin

1 tsp garlic powder

1 TBL cocoa powder

2 TBL brown sugar

2 tsp Kosher salt

1/2 tsp pepper

* In a large pot, cook ground beef with onion, bell pepper and crushed red pepper.  When the meat is browned, strain out the fat and discard.  Return the meat/veggie mixture to the pot and add the remaining ingredients and mix well.   At this point, you can finish cooking it three different ways: (1) put a lid on and bake it in the oven at 275 for 2 hours (2) cover it and simmer on the stove top for 30-40 minutes (3) transfer everything to a crock pot and cook it on low for 4-5 hours.  Stir it a few times while cooking.

Tips:

• How you cook it really depends on your needs.  If you can't make it until you get home from work, leave it on the stove top so it can be done in 30 minutes.  I put it in the oven because it warms the house and my crock pot isn't big enough to hold all the chili (and it's one less pot to clean).  Throw it in the crock pot on Halloween so you can spend time getting kids ready to Trick or Treat.
• Sous Chef Cortney frowned upon the Cheese Soup, but I like the flavor AND consistency it adds to the chili.  If canned cheese gives you the wiggles, just omit it and add a can of tomato sauce to compensate for the sauce.

7 Layer Dip

I don't know how you are, but I like having something in the fridge I can snack on during the day.  (My husband likes that too!)  This is a favorite at our house.  When I was assembling the layers, my mother came over and asked, "Did you do something different with it?"  Nope- I like the good old fashioned seven layer dip.  Some things don't need to be changed.

RECIPE

30 oz can re-fried beans

1 TBL water

3 avocados

1 TBL lime juice

1/4 tsp garlic powder

1/2 tsp Kosher salt

1 C. sour cream

1/2 C. mayonnaise

2 TBL taco seasoning

1 1/2 C. shredded cheese (I used pepper jack & cheddar)

4 green onions, chopped

1-2 Roma tomatoes, chopped

2.25 oz can sliced olives, drained 

*Mix the beans and water together and spread in an 8X8 clear pan or round dish.  Mash the avocados together with the lime juice, garlic powder and salt- spread over the beans.  Mix the sour cream, mayo and taco seasoning together and spread over the avocado layer.  Spread cheese, then green onions, tomatoes and olives.  Cover and chill until ready to serve.

Tips:

• Don't get fat free sour cream- it won't hold up as well.
• I didn't use all the olives- the whole can was too much for our taste.  I saved the rest for enchiladas.
• I put mine in a cheesecake pan so I could take the pictures without having the sides covered.  It turned out really cool.  It would work for a party if it gets eaten quickly.  I just lined the sides of the cheesecake pan with wax paper.  I lightly coated the paper with cooking spray to make it stick to the pan.  Layer the dip and when ready to serve, carefully pop the side off and peel the wax paper away.  It worked perfectly.  (Didn't think to take pictures cause I wasn't sure if it would work.)

Oatmeal Crasin White Chip Cookies

This is one of SC (Sous Chef) Fara's favorite cookies.  I like them because they're semi healthy for a cookie! (which really means that I eat all of them in a shorter amount of time since I tell myself they're healthier)  Hope you enjoy them too.

RECIPE

3/4 C. butter flavored Crisco

1/2 C. sugar

1 C. brown sugar, packed

2 eggs

1/2 tsp vanilla

1/4 tsp Almond Extract

1 1/2 C. flour

2 C. quick oats

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp Kosher salt

1/2 C. chopped Craisins

1 C. white chocolate chips 

* In a large bowl, combine the flour, oats, powder, soda, salt and craisins.  In another large bowl, beat Crisco, sugars, eggs, vanilla and almond extract together.  Add the flour mixture and beat until well combined.  Mix in the white chocolate chips.  Take 1 TBL of dough and roll into a ball- place on a greased cookie sheet (I have a cookie scooper- which I love, makes this process so easy).  Use 1 1/2-2 TBL dough if you like larger cookies.  Bake at 375 for 7-8 minutes (turning half way thru).  They should just barely be browned on top.  Transfer to a cooling rack.  Makes 4 dozen cookies.  (Freeze what you won't eat in 2 days or think of someone who could use a 'pick me up')

Tips:

• I accidentally bought the cherry flavored craisins, which worked, but make sure you get plain dried craisins.
• Just do a rough chop on the craisins.  They're sticky once you cut into them, so putting them in the flour mixture helps to keep them separated. 
• Be careful NOT to buy vanilla flavored white chocolate chips.  There's a lot of flavors in the cookie already- it's overboard to add another.
• Freeze the remaining white chocolate chips to make cookies in the future- these are perfect for Christmas with the red and white chunks.

Fried Chicken with Lemon Sauce

So this is my all time favorite Lemon Chicken recipe.  SC (Sous Chef) Cortney and I prefer it with fried chicken, but you can make it healthier by pouring the sauce over grilled, broiled or baked chicken. 


RECIPE

1/2 C. sugar
1 C. chicken broth
2 tsp lemon zest
1/3 C. lemon juice (bottled)
1/4 C. light corn syrup
1 TBL Rice Vinegar
1/2 tsp Kosher salt
1/4 tsp fresh cracked pepper
1 large garlic clove, minced
2 TBL cold water
2 TBL cornstarch

* Mix cornstarch and water together and set aside.  In a medium saucepan, bring remaining ingredients to a boil, stirring constantly (but slowly).  Reduce heat and simmer for 3-4 minutes.  Turn up the heat so the sauce comes back to a boil.  Mix the cornstarch again to get rid of any clumps and add it to the sauce.  Stir constantly and simmer until it thickens- a couple minutes.  Toss it with some Fried Chicken Nuggets (see recipe on Sept 18th post) and serve with rice.  Garnish with crushed red pepper flakes- optional (I like a hint of heat).

Tips:

• The sauce will seem like it's too thin, but the chicken and rice soak it up.
• I used 1 1/2 C. uncooked rice for this amount of sauce, brown or white.
• I sliced up the lemon I grated and put it in for the picture- I don't normally do that, but it turned out really pretty.  If you're trying to impress a guest, add it for looks (just be careful not to get a seed in the sauce)!  OR you can squeeze the lemon and use it for part of the juice needed.  SC Cortney and I have found that the bottled juice is more potent, giving the sauce a better flavor- (I save the lemon and use it for smoothies or something else so it doesn't go to waste.). 
• Rice Vinegar is sweeter- it's worth buying cause it will keep in your cupboard forever and it makes a difference for Chinese sauces.  If you're in a pinch and don't have it, substitute regular white vinegar, but only use 1/2 TBL.
• I tried using the same recipe, but substituting orange for the lemon and it didn't turn out that great.  Still working on that perfect orange chicken sauce.
• 

Fried Chicken Nuggets

This post is going to be more like a tutorial on how I fry chicken.  I need to do this first so I can post an awesome Lemon Chicken recipe on Friday.  These nuggets are good all by themselves too.  I like this recipe because it's simple.  Mixing the flour in with the ice water creates less of a mess- bonus!  Let's get started.........

Start your ice water first so it can get as cold as possible.  Start heating your oil to 375 degrees.  I have an electric fryer which makes things easy.  If using a pot, you need a few inches of oil. 

Get 2 boneless skinless chicken breasts and cube them into 1" pieces.  You don't want a ton of small pieces cause you'll end up frying chicken all night long- did that ONCE :)

Dry the chicken with a paper towel, then take a handful of flour and toss it with the chicken.....then set aside.

  

Grab a large bowl and whisk 1 egg and 1 C. ice water together like below.  (Don't worry about getting ice in too.)

Next, add 1/4 tsp baking soda, 1 tsp salt, 1/4 tsp pepper and 3/4 cup flour- mix until most of the flour is incorporated.  You'll still have little chunks of flour.....

Add another 1/4 C. flour, but only stir 2-3 times.  It should look like this.....(it feels wrong not to mix it more!)

Take some tongs and pick up one piece of chicken, dunk it in the batter, tap it against the side to remove any excess and gently place it in the fryer.  (*Use a different pair of tongs for stirring and removing the nuggets-otherwise you'll fry batter to the tongs making them super hard to clean up).  Stir the nuggets around so both sides cook.  When the outside is golden brown.....

......transfer to a cooling rack (I put mine on a cookie sheet so the oil can drip off).  I keep mine in a warm oven until all the chicken is done frying- just preheat the oven to the lowest temp setting, then turn it off to create a warming zone.

Pretty simple.  You can check the biggest piece to make sure the chicken is cooked through- I've found that by the time the batter is golden brown, the chicken is always cooked perfectly.

You can lightly salt them at this point if you're going to eat them as chicken nuggets.

RECIPE

2 boneless chicken breasts

1 C. ice water

1 egg

1/4 tsp baking soda

1 tsp Kosher salt

1/4 tsp pepper

1 C. flour (plus another handful)

Canola or Peanut oil for frying

* Make your ice water and set aside while you heat oil to 375 degrees.  Cube the chicken into 1" pieces.  Pat dry with a paper towel and toss with a handful of flour.  In a large bowl, whisk egg and ice water together.  Add 3/4 C. flour, salt, pepper and baking soda- stir until almost all of the flour is incorporated.  Add another 1/4 C. flour and only stir 2-3 times.  Dip each chicken piece in batter, tap it against the side of the bowl to remove any excess batter, and place in the oil.  Fry until the pieces are golden brown.  Transfer to a cooling rack or paper towel.  Lightly salt (optional).

Pumpkin Chocolate Chip Muffins

I love these pumpkin muffins.  I eat way too many when I make them, so I force myself to give some away or freeze them.  They are a little piece of FALL in muffin form!



RECIPE

4 eggs
2 C. sugar
15 oz canned pumpkin
1 1/2 C. oil
3 C. flour
1 1/2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1 tsp salt
1 bag milk chocolate chips

* In a large bowl, whisk flour, soda, powder, cinnamon, and salt together then set aside.  In another large bowl beat eggs, sugar, pumpkin and oil until well combined.  Add flour mixture and beat until all the flour is incorporated.  Fold in chocolate chips.  Line each muffin cup and fill about 2/3 full.  Bake at 400 for 15-17 minutes (when a toothpick comes out clean).  Transfer to a cooling rack and let cool completely before eating.  Makes 18-24 (depending on how much you fill them).

Tips:

• I filled the cups about 1/4" from the top of the liner- it might seem like too much batter, but they'll bake up perfectly.
•  Make sure you freeze the extras so they stay fresh- they're really good right out of the freezer.  They make less of a mess too (for those of you that have little fingers at home :) 

* Adapted from a Taste of Home recipe.

Mini Cheesecakes

My family and I made 700 of these for my sisters wedding.  I don't recommend making 700 mini cheesecakes- EVER.  We informed Sous Chef Erin that she will be catering her wedding!

These little cheesecakes are amazing.  They're the perfect size- you pop the whole thing in your mouth and let your taste buds have a cheesecake party.  Aren't they beautiful........

RECIPE

1 1/4 C. crushed graham crackers (one package)

1/4 C. sugar

1/3 C. butter, melted

16 oz cream cheese

14 oz can sweetened condensed milk

3 eggs

1/4 C. lemon juice

1 can cherry pie filling

* Put the mini cupcake liners in a mini pan.  Using a food processor, grind the graham crackers until a fine crumb.  In a large bowl, melt the butter- then add the sugar (and mix) then add the cracker crumbs and mix well.  Spoon 3/4 tsp into each cup (use the back of the measuring spoon to press it down-see tips.)  Using the food processor again, whip the cream cheese, eggs and lemon juice together until creamy.  While it's still running, slowly pour in the sweet n condensed milk; scrape down the sides, and blend one last time.  Fill each cup until it's 2/3 full.  Bake at 300 for 15-17 min.  Transfer them to a cooling rack and let them cool to room temperature, then refrigerate.  Top with cherry pie filling before serving.  Makes about 70 mini cheesecakes.

Tips:

• These freeze really well.  I'll freeze what we don't eat the first night then pull some out during the month for a little snack.
• You will have to buy a mini pan if you don't have one.  They're aren't that expensive.  You'll have three batches total.  When the first batch is baking, get the liners out and separated and scoop the crumb mixture in- have as much done as possible so you can get the second batch in ASAP.
• I ran out of liners and found that the crumb bottom fell apart when removing the cheesecake from the pan.  Liners are a must- especially if you're giving them away.
• The cream filling has a low viscosity, so pour some into a smaller cup to have better control.  Wipe the edge off after each pour.  I just use my finger to wipe the extra up and put it back in the cup.
• Make sure you grind the graham crackers long enough-there's a picture with the Cheesecake Jell-o post that shows what it should look like.
• I used the measuring spoon to press the crumb mixture into the liner/pan:      
  
  
  
  
  
  
  
  
• The tops of the cheesecakes will crack when done baking.  I tried to take a picture, but by the time I got my camera out, the tops had already 'fallen'.  (The cream filling puffs up when baking, then 'falls' as it cools, creating a little valley for the filling to sit in.)  This was the best picture I got:
  
  
  
  
   
   

Jalapeno Poppers

I've been on a Jalapeno Popper adventure this last week.  I've always wanted to make them, and decided it was time with football season here.  I'm not a huge bacon fan, so the traditional jalapeno wrapped in bacon didn't appeal to me.  I try not to deep fry as often as possible- so I went with a baked version.  I learned a few things so read the whole post before you make them.  (and may the Boise Broncos win!)

RECIPE

18 jalapenos

 7 bacon strips

8 oz cream cheese

1 C. Monterey Jack cheese, shredded

1 C. Pepper Jack cheese, shredded

2 tsp lime juice

1/4 tsp chili powder

1 tsp salt

1/4 tsp pepper

1/4 C. bread crumbs
 1/4 C. Panko crumbs

* Set the cream cheese out so it can soften.  Cook the bacon in a large skillet until crispy.  Move to a paper towel and let it cool while you wash, dry and cut the jalapenos.  PUT GLOVES ON!!  I liked the stems left on the jalapenos-it creates a little 'handle' (which helps when you dip them in crumbs & later when you eat them) and makes them look pretty.  I cut the stems first to make sure they wouldn't break, then used a spoon to scoop out the veins and seeds.  This process took a little time- give yourself an hour to make these.  Place the jalapeno 'boats' on a cookie sheet lined with foil.  In a large bowl, whip the cream cheese for 1 minute.  Add the lime juice, seasonings and cheeses and mix well (it will be a little stiff).  I used a spoon to fill the jalapenos.  (Read the tip below).  Dip the cream cheese side in bread or Panko crumbs, lightly spray the tops with Pam and bake at 350 for 20 minutes.

Tips:

• I liked mixing the two different crumbs together- you get crunch from the Panko and the beautiful coloring from the bread crumbs.  I didn't think about doing that until I was almost done.  The pictures posted show just bread crumbs vs Panko-hopefully you can see the difference.  Of course, you can do it that way too.
• The longer you bake them, the less heat they'll have.  I baked my first attempt for 30 minutes and I could hardly feel the heat.  
•  The first time I made these, I over stuffed them (see the pictures below).  Half the filling baked out (which is really frustrating when you spend an hour trying to make them perfect).

Jalapeno 'boats'

over stuffed

dipped in crumbs

final product.  (It looks pretty- just wasted half the filling)

I made them again, making sure the filling came to the top of the jalapeno like so:

final product- much better!