Dulce de Leche Cheesecake Bars

Dulce de Leche Cheesecake Bars
Adapted from Alice Medrich's Chewy, Gooey, Crispy, Crunchy, Melt-in-Your-Mouth Cookies

For the cheesecake layer, I found it needed more sugar to suit my taste than the original recipe called for, so I added another 2 tablespoons and have made the change in this adapted recipe.

I used dulce le leche here, but any good store-bought caramel sauce (or homemade, for that matter) will work just fine. If at all possible, make these the day before you're going to serve them--the texture of the cheesecake just keeps getting better and better as it sits in the fridge.

Makes 2-3 dozen, depending on size

For the crust:

14 tablespoons unsalted butter, melted and still warm
1/2 cup sugar
2 teaspoons pure vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour

For the dulce de leche swirl:

1/2 cup dulce de leche (see note)
1/8 teaspoon salt

For the cheesecake layer:

1 1/2 pounds cream cheese, at room temperature
6 tablespoons sugar
1 1 /2 teaspoons pure vanilla extract
2 large eggs, at room temperature


Being by making the crust: Position a rack in the lower third of the oven and preheat it to 350 degrees. Line a 9x13-inch baking pan completely with foil, folding the excess over the sides.

In a medium bowl, mix together the melted butter, sugar, vanilla and salt. Add the flour and mix just to combine--the dough will be soft, and might be somewhat oily, that's okay. Press the dough evenly across the bottom of the prepared pan. Bake for about 20-25 minutes, or until the crust is golden brown, with the edges being slightly darker than the center. Let cool on a wire rack.

While the crust is cooling, prepare the rest of the recipe. Lower the oven temperature to 325 degrees. Stir together the dulce de leche with the salt and set aside.

In the bowl of an electric mixer, beat the cream cheese until smooth and creamy on medium speed. Beat in the sugar and vanilla. Beat in the eggs one at a time. Scrape down the bowl well and give it a final beating until the batter is completely smooth and well-blended. Stir 2 tablespoons of the cheesecake batter into the salted dulce de leche.

Pour the remaining cheesecake batter over the cooled crust. Dollop the dulce de leche mixture over the cheesecake batter, leaving plenty of cheesecake batter in between. Using a butter knife, and being careful not to scrape the crust, swirl the dulce de leche into the cheesecake batter in small loopy circles until the surface is nicely marbled. Bake for 20-30 minutes, or until the filling is puffed but still jiggles like Jell-O when the pan is nudged.

Set the pan on a cooling rack and let cool completely. Refrigerate for at least 4 hours but preferably 24 hours before cutting into squares and serving. Keep any leftovers refrigerated in an airtight container for up to 4 days.

Green Bean Bundles

Ingredients
3 (14.5 ounce) cans whole green beans, drained
1 pound bacon, cut in half
1/2 cup butter, melted
1 cup brown sugar
1 teaspoon garlic salt
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2.Wrap 7 green beans with bacon and place in prepared dish. Repeat, using all the green beans and bacon.
3.Combine butter with brown sugar. Pour over green bean bundles and sprinkle with garlic salt.
4.Cover with foil and bake for 45 minutes.

Peanut Butter Swirl Bars

Peanut butter swirl bars
A rich and delicious treat from The Amish Cook's Baking Book by Lovina Eicher and Kevin Williams.

1 cup creamy peanut butter

2/3 cup salted butter, at room temperature

1-1/2 cups packed dark brown sugar

1-1/2 cups granulated sugar

4 large eggs

4 tsp vanilla extract

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp table salt

12-oz (340-g) package semi-sweet chocolate chips

In large bowl using wooden spoon, cream peanut butter, butter and two sugars until well blended and smooth. Add eggs and vanilla. Mix until smooth, creamy and thoroughly blended.

In medium bowl, whisk flour, baking powder and salt. In three additions, add to peanut butter mixture, mixing with wooden spoon until smooth and creamy.

Spoon batter into greased 9-by-13-inch baking pan. Sprinkle chocolate chips over batter. Bake in preheated 325F oven 5 minutes. Remove from oven. Using butter knife, swirl chocolate chips through dough. Bake until butter knife inserted in centre comes out fairly clean (it will have chocolate on it), about 45 to 60 minutes. Cool completely before cutting into 24 bars.

Store bars in sealed container up to 4 days.

Brown Rice

Brown Rice

1 stick butter
1 cup uncooked rice
1 can beef broth
1 can French onion soup
1/2 cup grated parmesan cheese


bake, covered at 350° for about 1 hour. stir before serving.

Oven Fried Chicken with Honey Butter Sauce

1 cup flour
2 teaspoons salt
2 teaspoons paprika
1/2 cup margarine or butter
1/2 teaspoon pepper
3–4 lbs chickens, cut up

Honey Butter sauce

1/4 cup butter
1/4 cup honey
1/4 cup lemon juice

1. Preheat oven to 400.
2. combine the flour, salt, pepper, and paprika in a shallow bowl.
3. Dredge chicken pieces in flour mixture.
4. Melt the butter and pour into a 9x13 baking pan and add pieces of floured chicken in a single layer, turning chicken to coat with butter.
5. Bake skin side down for 30 minutes.
6. While chicken is baking make sauce.
7. Turn chicken and pour sauce over chicken pieces and bake for an additional 30 minutes.
8. Spoon pan juices over chicken and serve.
9. For the Honey Butter Sauce: In a small pan melt the butter while beating in the honey and lemon juice.
10. Pour over the chicken pieces.

Butterscotch Pound Cake

Ingredients

•1 18.25 oz box yellow cake mix with pudding
•1/2 cup sugar
•1 3.9 oz box instant butterscotch pudding
•1/2 cup vegetable oil
•3/4 cup water
•4 large eggs
•1 8 oz carton sour cream
•1 6 oz package butterscotch chips
•1 teaspoon vanilla extract
•Caramel syrup
•

Method

Combine cake mix, sugar, and pudding. Stir with a wire whisk to remove lumps. Add oil, eggs, water, and sour cream, then beat with electric mixer until smooth. Stir in vanilla and butterscotch chips. Pour into a greased and floured 12 cup bundt pan or a 10 inch tube pan. Bake at 350 degrees for one hour or until wooden pick inserted in center comes out clean. Cool in pan for 15 minutes before removing. Let cool completely and drizzle with caramel syrup, if desired

Cream Cheese Chicken soup

Cream Cheese Chicken soup

1 small onion
1 tbsp marg
3 cups chicken broth
3 medium carrots
2 medium potatoes cubed
2 cups cooked chicken
2 tbsp parsley
s&p to taste
1/4 cup flour
1 cup milk
1 - 8 oz pkg cream cheese (I use fat free)

Saute onion in butter. Add broth, carrots and potatoes. Bring to boil, reduce heat and simmer- cover and simmer 15 min or till veggies are tender. Add chicken, s&p, parsley, heat thru. combine milk and flour and mix till smooth, add to soup and bring to boil. Cook and stir til thickened. Reduce heat and add cream cheese. Heat till melted.