Tag Archives: food

Turtle Cheesecake

9 Nov
It isn’t Pumpkin Pie.  But, oh how it plays on your Holiday Table! 

CRUST:
4 c. graham cracker crumbs
12 tbsp. melted butter
Combine graham cracker crumbs and melted butter; press mixture onto bottom and sides of buttered 10 inch springform pan (2 inches deep). Bake in preheated 350 degree oven 10 to 15 minutes. Set aside to cool.
FILLING:
1 (14 oz.) bag light (vanilla) caramels
1 (5 oz.) can evaporated milk
1 c. chopped pecans, toasted (see note)
4 (8 oz.) pkgs. cream cheese, softened
1 c. granulated sugar
4 eggs
2 tsp. vanilla
1 c. semi sweet chocolate morsels, melted

In heavy 1 1/2 quart saucepan, melt caramels with evaporated milk over low heat, stirring frequently until smooth. (If desired, dip a few pecan halves into caramel mixture and set aside to use later as garnish.) Pour caramel mixture over cooled crust; top with chopped toasted pecans.Combine cream cheese and sugar, mixing on medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add vanilla. Blend in melted chocolate. Pour mixture over pecans and caramel in crust, starting at outer edge.

Bake in preheated 350 degree oven 1 hour and 20 to 25 minutes, or until edges begin to crack. Remove from oven and let cool at room temperature for 30 to 40 minutes. Cover and refrigerate overnight. Remove sides of pan and loosen cheesecake with spatula.

CHOCOLATE TOPPING:
1/2 c. semisweet chocolate morsels
3 tbsp. evaporated milk (see note)
Whipped cream (optional for garnish)
Pecan halves dipped in caramel (optional for garnish)

Melt chocolate morsels (in top of double boiler or on medium power in microwave oven). Add evaporated milk (or 2 percent milk and butter; see note). Stir until mixture is smooth.Spread chocolate topping over chilled cheesecake. Garnish with dollops of whipped cream and pecan halves dipped in caramel, if desired. Keep refrigerated.

Makes 1 (6 pound) cheesecake

Advertisements

Better than Sex Cake

4 Aug

There have been many Better than Sex cake recipes fly across the internet. And many coinciding  narratives to the “Better than” mystique…  Paula Deen says that if this cake is better than sex while you’re in your 20’s, you’ve got issues; but when you’re pushing 60 –  this cake can give sex a run.  And in another tidbit, a coworker didn’t care much for the  name – so at work functions this cake became known as ” Better than Waterskiing Cake.”

So, in honor of Mr. Richard Diehl “liking” Good Food… I bring you Better than Water-skiing Cake.  (Do you like Good Food, too? Find us at www.facebook.com/likegoodfood.)

Ingredients

  • 1 (18.25-ounce) box yellow cake mix, plus ingredients to prepare
  • 1 (20-ounce) can crushed pineapple
  • 1 cup sugar
  • 1 (3.4-ounce) box French vanilla pudding, plus ingredients to prepare
  • Cool Whip
  • 1 cup flaked coconut

Directions

Preheat oven to 350 degrees F.

Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.

Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.

Prepare pudding according to package directions, add coconut. Spread pudding mixture over cake and refrigerate until thoroughly chilled.  Cover top of cake with whipped cream.

Ice Cream Lemonade Pie

30 Jul
I like pie.  And during the summer,  I am a junkie for lemonade.  This pie melds my 2 favorites,  lemonade and ice cream into my dessert passion -pie.   Trust me – this one is a keeper.
Ingredients
1 pt. vanilla ice creamIcecream lemonade pie
1 (8 oz.) pkg. of whipped topping
1 (8 oz.) can frozen lemonade concentrate
1 graham cracker pie crust
Directions
Mix topping, ice cream and lemonade.  Fill pie crust and freeze for at least 1 hour before serving. Makes 6 to 8 servings.

Strawberry Pecan Salad

15 Jul

I hope you didn’t mash all your Strawberries into yesterday’s Jam recipe.

Add fruit to bagged greens. It’s a welcome change from the plain Ranch/French/Italian dinner salad.   Consider adding bacon for a bit of additional protein and this salad is a cool meal on a hot summer’s day.

Serves 4

Ingredients

  • 1 (16 ounce) bag mixed salad greens (arugula, red oak leaf lettuce, romaine lettuce, etc.)
  • 8 large strawberries, sliced
  • 8 grapes, seedless and cut in half
  • 1 (7 ounce) can mandarin orange segments, drained
  • 1 small red onion, sliced thin
  • 1/2 cup candied pecans (or glazed)
  • 1/4 cup feta cheese, crumbled

Raspberry Vinaigrette

  • 1/2 cup light olive oil
  • 1/4 cup raspberry vinegar
  • 1/4 cup yogurt
  • 2 tablespoons sugar


Easy Strawberry Jam

14 Jul

Strawberry Jam

3 3/4 cups crushed strawberries
1/4 cup lemon juice
7 cups sugar
1 package Certo Liquid Pectin

Preheat the oven to 225 degrees F.  Wash and rinse 8 one cup jam jars. Drain the jars of excess water and place them upright on a cookie sheet.  Place the cookie sheet in the 225 degree oven for a minimum of 10 minutes. This will sterilize the jars. You can keep the jars in the oven until the jam is ready to be poured into the jars.

Place the washed lids and seals in a medium saucepan filled with water along with a set of metal tongs, which will be used to place the lids on the jars.  Boil them for at least ten minutes.

Use a potato masher to crush the berries, one layer at a time. With liquid measuring cup measure out the 3 3/4 cups of berries. Pour the berries into a large saucepan. Add the sugar and lemon juice. Do not reduce the amount of sugar, the full amount must be used for the jam to set. Turn the heat to high and bring to a full rolling boil. Let boil for one full minute.

Remove from heat and stir in the package of liquid pectin. Skim the foam from the top with a large flat metal spoon and stir the jam for 5 minutes to distribute the fruit evenly.

Remove the cookie sheet with the jam jars from the oven. With a small ladle, fill the jars with jam, leaving 1/4 inch of space from the rim. Using the tongs (cover your hand as the tong handle may be hot from being in the boiling water) remove the seals from the water, one at a time. Shake excess water from the seal and place on the jar. Then, still using the tongs, remove the rings. Again, shake off excess water and place the rings over the seals and tighten firmly.

The jam will take about 12-24 hours to set. The seals should pull down as the jars cool and you may hear clicking sounds as the seals form. If the fruit has settled to the top, turn the jars over to redistribute as they cool.

Jars may be kept unopened up to one year on the shelf.

from Radishes and Rhubarb

Blackberry Lemonade

13 Jul

Summer in your mouth from Taste of Home
Ingredients

  • 4 cups water, divided
  • 1 cup sugar
  • 1 cup lemon juice
  • 1 tablespoon grated lemon peel
  • 1 cup blackberries

Directions

  • In a large saucepan, bring 2 cups water and sugar to a boil. Boil for 2 minutes, stirring occasionally. Remove from the heat. Stir in the lemon juice, lemon peel and remaining water; cool slightly.
  • In a blender, combine 1 cup of lemon mixture and the blackberries; cover and process until blended. Strain and discard seeds. Pour blackberry mixture and remaining lemon mixture into a pitcher; stir well.  Refrigerate until chilled. Serve over ice. Yield: about 1-1/2 quarts.

Nutrition Facts: 1 serving (1 cup) equals 152 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 40 g carbohydrate, 2 g fiber, trace protein.

Woo! 4th of July Homemade Vanilla Ice Cream

2 Jul

The 4th of July without homemade ice cream is like Thanksgiving without turkey.

Ice cream makerI’m warning you up front this recipe is Not Fat Friendly! Please exercise moderation.

4 QUARTS:

4 eggs
2 1/4 c. sugar
2 cans evaporated milk
5 c. whole milk
4 1/2 tsp. vanilla
1/2 tsp. salt
1 can Eagle Brand milk

Beat eggs until foamy. Add sugar gradually. Beat until stiff. Add remaining and mix extremely well. Pour into ice cream freezer and freeze using rock salt and ice.

homemade ice cream