Chocolate Pumpkin cheesecake bars

Chocolate pumpkin cheesecake bars

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
2 8-ounce packages cream cheese, softened
1-3/4 cups sugar
3 eggs
1 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
1/4 teaspoon salt
6 ounces semisweet chocolate, cut up, or 1 cup semisweet chocolate pieces
2 tablespoons butter
1-1/4 cups sour cream
1/4 cup sugar
Grated fresh nutmeg and/or milk chocolate or semisweet chocolate curls
Directions
1. Preheat oven to 325 degrees F. Lightly grease a 13x9x2-inch baking
pan; set aside. In a medium bowl, combine graham cracker crumbs and
1/4 cup sugar. Stir in the 1/3 cup melted butter. Press mixture evenly
into bottom of the prepared baking pan; set aside.

2. In a large bowl, combine cream cheese and the 1-3/4 cups sugar.
Beat with an electric mixer on medium speed until smooth. Add eggs,
one at a time, beating on low speed after each addition just until
combined. Beat in pumpkin, pumpkin pie spice, vanilla, and salt on low
speed just until combined. Remove 1-1/4 cups of the mixture.

3. In a small heavy saucepan, combine the 6 ounces chocolate and the 2
tablespoons butter. Cook and stir over low heat until melted. Whisk
chocolate mixture into the 1-1/4 cups pumpkin mixture. Pour over
crust, spreading evenly. Bake for 15 minutes.

4. Carefully pour the remaining pumpkin mixture over baked chocolate
layer, spreading evenly. Bake for 40 to 45 minutes more or until
filling is puffed and center is set. Cool on a wire rack for 30
minutes.

5. In a small bowl, combine sour cream and 1/4 cup sugar. Gently
spread over cookies. Cool completely. Cover and chill for at least 3
hours. Cut into bars.* Before serving, sprinkle with nutmeg and/or
chocolate curls. Makes 24 to 36 bars

Oatmeal Fudge Bars

1 cup butter

2 cups brown sugar

2 eggs

2 teaspoons vanilla

2 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups quick-cooking oats

1 can (14 ounces) sweetened condensed milk

1 package (12 ounces) semisweet chocolate chips

1/4 cup butter

2 teaspoons vanilla

1 cup chopped walnuts (optional)


Grease a 9×13-inch baking pan; set aside. In large mixer bowl, cream butter and brown sugar; add eggs and vanilla. In small bowl, sift flour, baking soda, and salt; add to creamed mixture. Mix in oats. In heavy saucepan, mix sweetened condensed milk, chocolate chips, and butter; heat just till melted. Stir in vanilla and nuts. Spread two-thirds of dough into prepared baking pan. Spread with chocolate mixture. Drop remaining one-third of dough on top by spoonfuls. Bake at 350 degrees for 25 minutes. Cool, then cut into bars. Makes 36

Snickerdoodles

1 1/2 cups sugar
1/2 cup butter, softened
1/2 cup crisco
2 eggs
2 3/4 cups flour
1 1/2 tsp cream of tartar
1 tsp baking soda

1/4 cup sugar
2 tsp ground cinnamon

Mix 1 1/2 cups sugar, butter, crisco, and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt. Shape dough into 1 inch balls. Mix 1/4 cup sugar and cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet. Bake in 400 degree oven for 8-10 minutes or until set. Enjoy!!!

Taco Soup

1 onion chopped
1/2 lb. ground beef
1 1/2 tsp. cumin
1 tsp chili powder
3 cups beef broth
1 8 oz. can tomato sauce
2 14 oz. cans diced tomatoes
1 15 oz can cream corn
1 15 oz. can green beens
1 15 oz. can black beans

Tortilla chips
Toppings: Anything you like to put on tacos like: lettuce, tomatoes, cilantro, olives, onions, green peppers, cheese, avacados, sour cream etc.

This is SOOO Yummy!

Lemon Cake

This cake is amazing. Over the years I have become infatuated with anything lemon and this recipe "takes the cake". Okay, that was pretty lame but it's true. You will love me more than you already do after you make this cake.


Cake Ingredients
1 package lemon cake mix
1 c sour cream (8 oz)
3/4 c water
3/4 c oil
4 eggs
1 small package lemon instant pudding


Cake Instructions
Mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium/high for about two minutes.


Pour into a greased 9x13 pan or two round pans.


Bake at 350 degrees for 30 minutes.


Frosting Ingredients
1/4 c butter, very soft
6 c powdered sugar
1/2 c FRESH lemon juice
1 t grated lemon zest


Frosting Instructions
Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency. If desired, add a few drops of yellow food coloring and mix thoroughly.

Recipe Courtesy of You Got Served.

Yummy Fruit Dip

Beat the following until fluffy.

8 oz. softened cream cheese
1 c. powdered sugar

Add, the next ingredients and blend until smooth.

1 small pkg. instant vanilla pudding
1 c. milk

Gently fold in

1 small container cool whip

Serve with your favorite fruit.

Oatmeal Chocolate Chip Cookies

Here they are. My pride and joy. My all-time favorite cookie.

1 1/2 c brown sugar
1 cup salted butter, softened
1 TB milk
1 TB vanilla
2 eggs
2 1/4 cup flour
2 tsp baking powder
1 tsp baking soda
2 cups old fashioned oatmeal
12 oz. semi-sweet chocolate chips

Preheat oven to 350. Cook for 10-13 minutes.
Combine brown sugar and butter.
Add milk, vanilla, and eggs until fluffy.
In a seperate bowl combine flour, baking soda, baking powder then add to wet mix.
Add oats and chocolate chips.

Butterscotch Pecan Cookies

These cookies taste like a shortbread cookie. You need to make sure that you have someone in mind to bring these to or you will end up eating them all yourself.

3 cups unsifted all-purpose flour
1/2 teaspoon baking soda
1 1/3 cups butter, softened
1 cup sugar
1 teaspoon vanilla
1 large egg
3/4 cup chopped pecans
2 cups butterscotch chips

Preheat oven to 375 degrees.

Combine flour and baking soda in a small bowl and set aside. In a large mixing bowl cream butter, sugar, and vanilla on medium speed until light. Beat in egg until fluffy. Reduce speed to low, add flour one cup at a time, just until combined. Stir in pecans and butterscotch chips.

With a small scoop or 2 teaspoons, form small balls of dough less than one inch in diameter. Place on baking sheet, allowing 2 inches between cookies. Flatten balls with the bottom of a glass to about 1/4 inch in height. Bake fro 8-10 minutes until brown around edged, but tops are still pale. Transfer to racks to cool. Store in airtight container.

Recipe: Baked Perfection

Oatmeal Chocolate Caramel Bars

These bars are so delicious and very easy to make! We shared some with neighbors and ate the rest right up!

Makes 9X13-inch pan of bars

1 1/2 cups flour
1 1/2 cups old-fashioned oats
1/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups brown sugar
1 cup melted butter

14 ounce bag of caramels
1/2 cup whipping cream or milk
1 12-ounce package semisweet chocolate chips
1 cup chopped walnuts

Preheat the oven to 350 degree. Mix the first six ingredients together and sprinkle half on the bottom of a 9X13-inch baking pan. Bake 10 to 15 minutes, until lightly browned.

Meanwhile, melt the caramels and whipping cream or milk in a saucepan over low heat or in the microwave at 50% power, stirring often, until the mixture is smooth. When the bars have been removed from the oven, sprinkle the chocolate chips over the crust, then the walnuts, and pour the melted caramel over the top. Sprinkle the rest of the crust over the top and bake in the oven for an additional 10-12 minutes, until the caramel is bubbling and edges are lightly browned. Cool the bars completely before serving so they can set up properly.

Breadsticks

This recipe took about an hour from start to finish. It was super easy and the breadsticks were delicious! We enjoy them as a side dish or dipping them in marinara sauce.


1 1/2 cup warm water
1 TB yeast(not instant)
2 TB sugar
3 1/2 cup flour
1/2 tsp salt
Butter for pan

Dissolve yeast in warm water. Add sugar and let it sit and bubble for a few minutes. Add the salt and flour. Knead for 3 minutes. Let the dough rest for 10 minutes(You can do this all in your mixer) Melt 4 TB of butter and pour most of it onto a cookie sheet. Roll dough to cover cookie sheet. Cut to desired width, then twist or lay flat on cookie sheet. Brush remainder of butter on breadsticks and sprinkle with garlic salt, parmesan cheese, and parsley (or whatever seasonings you like). Raise for 15-20 minutes. Preheat your oven to 375 and bake for 16-18 minutes, or until golden. You can roll them out to fit a cookie sheet and they will be puffy and soft.

Coconut Chicken Curry

This meal is sooooo good! Ian couldn't quit talking about how good this was. We are big fans of Indian Food(even if you're not, you will be after trying this) in our house and this recipe did not disappoint. The girls loved it too!

slightly adapted from My Kitchen Cafe

2 lrg.chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt
1/2 teaspoon pepper
2 TB tablespoons vegetable or canola oil
2 tablespoons curry powder
1 1/2 teaspoons paprika
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 potatoes, peeled, cut into chunks
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
10 oz. frozen cauliflower
5 oz. frozen peas
Jasmine or Basmati rice (cooked)

Cut chicken and season chicken pieces with salt and pepper. Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don't let it burn). Turn the heat up to medium and stir in onions and garlic and cook ten minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through. Add potatoes, then add coconut milk, tomatoes, tomato sauce, and sugar into the pan, more salt to taste and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. Halfway through cooking, add slightly thawed cauliflower. The last 5 minutes add peas. The sauce thickens upon standing, but is great served piping hot (and a bit thinner), too. Serve with Jasmine rice (or your favorite rice) and garnish with cilantro, if desired.

Yummy Garlic Onion Bread

This bread is to die for! You won't be dissapointed!

1 loaf french bread, cut in half
1 small onion,finely diced
3 cloves minced garlic
2 TB butter
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup mayonnaise

Directions
1.Preheat the broiler.
2.Slice the French Bread into 2 halves.Cut to separate the halves. Toast bread for 2-3 minutes.
3.In a medium skillet over medium heat, melt the butter. Combine the onions and garlic in the skillet. Cook and stir until tender. Set aside to cool.
4.In a mixing bowl, combine the mozzarella cheese, Parmesan cheese and mayonnaise.
5.Put the bread on a cookie sheet. Spread the onion and garlic mixture on the bread. Spread the cheese and mayonnaise mixture over the onion and garlic mixture on the bread. Broil about 5 minutes, until the cheese is bubbly and slightly browned. Everyone's broiler is different so make sure it doesn't burn.

Oatmeal Chocolate Chip Bars

1 3/4 cup flour
3/4 tsp baking soda
1 cup oatmeal
3/4 cup softened salted butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 tsp vanilla
12 ounces semi sweet chocolate chips

Preheat oven to 375. Beat butter, sugars, egg and vanilla till fluffy. Then add flour and baking soda. Then add oatmeal until blended and then add chocolate chips. Press into a greased 9x13 inch pan and bake for 16-18 minutes until light golden brown.

Lemonade Pork Chops

6-8 boneless pork chops
1/2 c flour
1/4 c oil

3/4 c lemonade concentrate
1/4 c ketchup
3 T brown sugar
3 T white vinegar
1 t soy sauce
1/4 tsp each:
ground ginger, paprika,
thyme,chili powder, garlic powder,
basil, oregano, salt and pepper.
(If you don't add all the spices it's
not a big deal.)

Dip pork chops in flour. Heat oil in large skillet; brown chops and drain excess oil. Combine remaining ingredients and pour over chops. Bring to boil then cover and cook on low 40 minutes. Great served with rice.

Courtesy of Julie

Honey Lime Enchiladas

I found this recipe at Sisters' Cafe I love this website and they have the best recipes!


2-3 chicken breasts, cooked

Sauce:
1/3 c honey
1/4 c lime juice
1 Tb chili powder
1/2 tsp garlic powder
2 (10 oz) cans green enchilada sauce

equal parts mixed together of:
mozzarella cheese, shredded
cheddar cheese, shredded
taco size flour tortillas

Mix together sauce ingredients then add to chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 9 x 13 pan with non-stick baking spray. Pour green enchilada sauce into pan to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.


Pour remainder of sauce over enchiladas and sprinkle more cheese on top. Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and cook for 2-3 minutes. Let it broil until cheese is slightly brown and crispy. Serve with rice and salad.