Rustic Raspberry Lemon Cheesecake Tart

Ingredients: 1 sheet puff pastry, thawed but still cold 4 oz. cream cheese, softened 1/3 cup sugar, plus more for sprinkling 2 Tbsp. heavy cream 1/3 cup lemon curd, homemade or store-bought 1 pint raspberries 1/4 cup seedless raspberry jam, warmed Powdered sugar Directions: For the tart: Preheat oven to 425° F. Line a baking sheet with parchment paper or a Silpat baking mat. Unfold the thawed out puff pastry on a lightly flour dusted area and gently roll into a 10x11 inch rectangle. Carefully transfer to your baking sheet. Brush edges with a little bit of water and fold over all 4 sides to create a lip. Using a fork, poke holes all over the center of your tart. Gently brush the entire tart with an egg wash and sprinkle about 2 tsp. of sugar over the center. Bake until golden brown, about 15-20 minutes. Remove from oven and carefully with the back of a spoon press the center back down if it has puffed. Transfer to a wire rack to cool. For the filling: In a bowl combine softened cream cheese and sugar. Mix with a hand-mixer or by hand until smooth and the sugar is well incorporated. Add the heavy cream and mix for about 1 minute. Fold in the lemon curd.  To assemble the tart: Carefully spread your lemon cheesecake mixture over the center of your cooled tart crust. Arrange berries decoratively over the curd and drizzle with the warmed jam. Dust the tart with powdered sugar. Notes: This tart is best made and eaten on the same day. You can prepare the tart along with the cheesecake filling ahead of time. Refrigerate the filling and assemble the tart right before eating. Other berries would be lovely as well. I bet blueberries, strawberries, blackberries or a combination would also be great! From the kitchen of Susi's Kochen und Backen Adventures (http://susikochenundbacken.blogspot.com/)

Blondies

Blend together (you can warm these up a bit to help with blending, but make sure not hot before adding eggs):

2 C. Brown Sugar

2/3 C. Butter

Add to Brown Sugar & Butter:

2 Eggs

2 t. Vanilla

2 C. flour

1 t. baking powder

1/4 t. baking soda

6 oz. SemiSweet Choc. Chips

(1 C. chopped nuts, optional)

Cook in 9x13 greased pan

Bake at 350 deg. for 25-30 min (should be golden brown on top)

chocolate covered caramel apple bites

our best bites recipe

1. apples
2. caramel
3. chocolate chips (any kind), melted
4. medium-length wooden skewers

Instructions

1. Skewer apples and dip in caramel. Place in fridge until caramel is firm and then slice and core apples. Skewer each slice and dip in melted chocolate. Place on a silicone mat or parchment and leave to set up. Sprinkle with sea salt, sprinkles, toffee, candies, etc. as desired.

Notes To make chocolate easier to dip, feel free to add 1/2 teaspoon vegetable oil per 1 cup of chips

No Bake Scotcheroo Bars

http://www.sixsistersstuff.com/2013/11/no-bake-scotcheroo-bars-recipe.html

We have grown up with these delicious scotcheroos!  We love the peanut butter goodness added into the rice krispie treats.  They are so easy to make and a quick dessert when you don’t have a lot of time. Bet you can’t eat just one!!!

Ingredients:1 cup sugar
1 cup white karo corn syrup
1 1/2 cups peanut butter, creamy or chunky
6 cups rice krispies
1 cup milk chocolate chips
1 cup butterscotch chips

Directions:In a heavy saucepan add the sugar and karo syrup together.  Cook together until it starts to boil, stirring constantly.  Then remove from heat and stir in the peanut butter until it has melted and blended in well.  Have the six cups of rice krispies in a big mixing bowl.  Pour the warm peanut butter mixture over the cereal. Stir in well until all of the rice krispies are covered. Press into a 9×13 inch pan that has been sprayed lightly with non stick cooking spray.

In a microwave safe bowl melt the milk chocolate chips and butterscotch chips together. (microwave for about 30 seconds, stir and then microwave for another 30 seconds) Stir until well blended and spread over the rice krispie mixture.  Let set up for about an hour and then ENJOY!

Makes about 20 bars

Asian BBQ Chicken

http://ourbestbites.com/2011/05/asian-bbq-chicken/

Asian BBQ ChickenAdapted from Cooking Light

1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 boneless, skinless chicken thighs

Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Place marinade and chicken in a zip-lock bag. Pop that bag in the fridge for a minimum of 4 hours, or longer if you have it (even overnight)

Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness.  Optional:  garnish with sliced green onions

*Tip:  When I make this I usually make 1 1/2 times the marinade.  I reserve some of the marinade before adding the chicken and then use it in the last few minutes of grilling, or just brush it on after for extra flavor.

Slow Cooker Cheesy Chicken and Rice

http://www.sixsistersstuff.com/2015/12/slow-cooker-cheesy-chicken-and-rice.html#comments

Slow Cooker Cheesy Chicken and Rice

Recipe type: Main Dish

Prep time:  10 mins

Cook time:  6 hours

Total time:  6 hours 10 mins

Serves: 4-5 servings

With a handful of ingredients, you have a delicious all-in-one meal that your family will love!

Ingredients

• 1 lb boneless skinless chicken breasts
• 1 onion, diced
• 1 green bell pepper, diced
• 1 (10.5 oz) can cream of chicken soup
• 1 (8 oz) box Zatarain's Yellow Rice Mix (or your favorite yellow rice)
• 1 cup cheddar cheese, shredded
• 1 (15 oz) can whole kernel corn, drained

Instructions

1. Spray slow cooker with non-stick cooking spray. Place chicken in the bottom, then top with diced onion and green pepper. Spoon soup on top of vegetables and place lid on top of slow cooker.
2. Cook on low for 5-6 hours or on high for 3-4 hours.
3. While chicken is cooking, prepare rice as directed on package.
4. When chicken is finished cooking, remove chicken from slow cooker and shred using two forks. Return shredded to chicken to slow cooker, then add in cooked rice, cheese, and corn. Mix all together and serve.

Chicken Parmesan Sliders

http://www.sixsistersstuff.com/2015/11/chicken-parmesan-sliders.html

Chicken Parmesan Sliders

Prep time:  10 mins

Cook time:  18 mins

Total time:  28 mins

Serves: 12 sliders

Take your sandwiches to a new level with this delicious recipe from the new cookbook: Sandwiched!

Ingredients

• 2 lbs. ground chicken
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon garlic powder
• 2 tablespoons fresh parsley
• ¼ cup grated Parmesan cheese
• ½ cup Italian-style bread crumbs
• 12 slices fresh mozzarella cheese
• 1 (26 oz) jar marinara sauce (or use homemade recipe below)
• 12 slider rolls

Homemade Marinara Sauce:

• 1 teaspoon olive oil
• 2 cloves garlic, minced
• ¼ teaspoon red pepper flakes
• ½ teaspoon dried basil
• 1 (14 oz) can crushed tomatoes
• 2 tablespoons tomato paste
• ¼ teaspoon salt

Instructions

1. Preheat oven to 400 degrees.
2. In a bowl, combine chicken, herbs, parsley, Parmesan cheese, and bread crumbs. Mix by hand until blended. Shape chicken mixture into 12 patties. Place on lightly greased baking sheet.
3. Bake for 15 minutes, turning once. Top each slider with mozzarella slice and bake an additional 3 minutes or until cheese is bubbly and melted.
4. When sliders are ready and cheese has melted, place one slider on each roll. Divide marinara sauce among each slider (if using homemade sauce, see instructions below). If desired, sprinkle fresh basil over sliders just before serving.
5. To make homemade marinara, heat saucepan over medium heat. Heat oil, add garlic, and cook for 1 minute. Stir in pepper flakes and dried basil. Heat an additional minute. Reduce heat and stir in crushed tomatoes and tomato paste. Add salt, then continue to heat on low until warm.

Slow Cooker Beef Gyros

http://www.sixsistersstuff.com/2015/10/slow-cooker-beef-gyros.html

Author: Six Sisters' Stuff

Recipe type: Main Dish

Prep time:  10 mins

Cook time:  8 hours

Total time:  8 hours 10 mins

Serves: 6 servings

After cooking all day, the flavorful meat is so tender that it practically falls apart!

Ingredients

• ½ cup beef broth
• 2-3 lbs sirloin steak, cut into ½ inch strips
• 1 onion, thinly sliced
• ¼ cup olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon ground pepper
• 3 tablespoons lemon juice
• pita bread
• lettuce, tomatoes, and cucumber for topping

Tzatziki sauce:

• 32 ounces plain yogurt
• 2 cucumbers, peeled and seeded
• 3 cloves garlic, crushed
• 2 teaspoons red wine vinegar
• 1 teaspoon lemon juice
• ½ teaspoon dried dill weed
• salt and pepper, to taste
• olive oil, to taste

Instructions

1. Spray slow cooker with non-stick cooking spray. Pour beef broth in the bottom of the slow cooker.
2. Place steak in the slow cooker and top with onion slices.
3. In a small bowl, mix together olive oil, oregano, salt, pepper, and lemon juice. Pour on top of meat and place lid on top of slow cooker. Cook on low for 7-8 hours or high for 4-5 hours.
4. When finished cooking, place meat on a pita and top with shredded lettuce, tomatoes, and sliced cucumbers. You can drizzle homemade tzatziki (see instructions below) or cucumber ranch dressing.

Tzatziki instructions:

1. Strain yogurt using a cheesecloth over a bowl (if you don’t have that, a strainer lined with a coffee filter will work) for a couple of hours (I let mine strain for about 6 hours) or overnight to get out as much moisture as possible (I know that this step sounds funny, but I promise that if you don't do it, your sauce will be runny and not as delicious).
2. Shred or grate the cucumbers and blot them with a paper towel or clean kitchen towel to get rid of as much moisture as possible.
3. Mix together the strained yogurt, shredded cucumbers, garlic, vinegar and lemon juice. Add salt and pepper to taste. Keep in the fridge until serving (let the flavors come together for about 30 minutes before serving).
4. If you want, drizzle a little olive oil over the top before serving.

Caramel Churro Chex Mix

Prep Time: 15 minutes

Cook Time: 7 minutes

Total Time: 22 minutes

Yield: 15 servings

Ingredients

• 4 1/2 cups Rice Chex™ cereal
• 4 1/2 cups Corn Chex™ cereal
• 1cup packed brown sugar
• 1/2 cup (1 stick) salted butter
• 1/4 up light corn syrup
• 1/4 teaspoon baking soda
• 2/3 cup granulated sugar
• 2 teaspoons ground cinnamon

Try Pork With Fresh Apples & Mushrooms

Recipes by Campbell's

Instructions

1. Preheat oven to 350. Place cereal in a large, heat safe bowl. Line a large baking sheet with foil and spray with nonstick baking spray.
2. In a small bowl, combine cinnamon and sugar and set aside.
3. In a heavy saucepan over medium heat, heat brown sugar, butter, and corn syrup until the mixture comes to a boil. Let boil for one minute, stirring constantly, then remove from heat and stir in baking soda. Pour over cereal and stir until cereal is coated.
4. Spread cereal on prepared baking sheet. Sprinkle evenly with cinnamon/sugar mixture. Bake for about 5 minutes, then flip with a spatula and bake for 3 more minutes, until cereal turns golden brown. Remove from oven and let cool completely, then break up and store in an airtight container.

Notes

Heavily adapted from chex.com

Sweet Corn Tamale Cakes-Cheesecake Factory Copy

Salsa Verde
2 tomatillos, roughly chopped
1 (4oz) can diced chilies, drained
1 green onion, thinly sliced
2 T chipped Cilantro
1 1/2 t sugar
1/4 t ground cumin
1/4 t salt
1/8 t black pepper

Pico de Gallo
1 lrg Roma Tomato
1 T Red Onion
1 T Fresh Cilantro, minced
1/2 t lime juice
Salt and Pepper to taste

Southwestern Sauce
1/2 c Mayo
1 t white vinegar
1 t water
1/2 tsp white sugar
1/2 t chili powder
1/4 t paprika
1/8 t cayenne pepper
1/4 t onion powder
1/8 t garlic powder

Corn Cakes
1 1/2 c frozen sweet corn
1/2 c butter, room temp
3 T sugar
1/8 t salt
1/2 c Corn Masa Harina-Corn flour in Mexican Food section
2 T flour
1 1/2 T olive oil

Garnish
Avacado
Cilantro
Sour Cream

Pico de Gallo
Combine all ingredients in small bowl. Toss and cover and chill at least 1 hour

Southwester Sauce
Add all ingredients in small bowl and mix until well combined. Cover and chill 1 hour

Corn Cakes
Add 1 c frozen corn in a food processor until coarsely pureed. In a medium bowl add the pureed corn, softened butter, sugar and salt. Mix until combined.
Add masa and flour and mix until no flour streaks remain.
Add remaining 1/2 c frozen corn and mix until evenly distributed
Measure 1/2 c portions and use hands to form into 3" wide patties
Add olive oil to large skillet and preheat over medium/low heat. Add patties to skillet and cook until golden brown, about 5-8 minutes.  Flip and cook on other side, another 5-8 minutes.
*They seem to get really mushy when cooking. Don't worry, they set up as they cool a little bit. Just be careful when flipping. Keep oil level down, it can get foamy.
Assemble by putting salsa verde on bottom, corn cake, pico de gallo, Southwestern Sauce, garnish

Pina Colada Cupcakes

Cake
1 box yellow cake mix
1/3 c melted butter, cooled
3 eggs
1 1/4 c crushed Pineapple with juice
2 tsp Vanilla

Cream Cheese Frosting
1/2 c butter, softened
8 oz Cream Cheese
1 tsp coconut
3-4 c Powdered Sugar

Coconut Curd
7-8 large egg yolks
1 1/4 c+2 T sugar
4 oz thick coconut cream or milk-just the thick part on top or coconut cream
Pinch of salt
1/2 c chilled, unsalted butter, cut up
You can add shredded coconut to this if you want

Maraschino Cherries and coconut for decoration

Cake
Preheat to 350 and line pans with cupcake wrappers.
Sift cake mix into bowl and set aside
In large bowl, combine butter, eggs, pineapple, and vanilla
Stir in cake mix until smooth
Fill liners 3/4 full and bake for 17-22 minutes, or until toothpick comes out clean
Let Cool

Curd
In a double boiler, bring water in bottom to a boil over medium/high
In medium sized metal or glass bowl, beat yolks and sugar until smooth and well mixed
Add lemon juice and salt, whisking well
DO NOT ALLOW WATER TO TOUCH BOTTOM OF TOP PAN
Cook, whisking constantly until thickened-about 20-22 minutes. Mixture will change from transluscent to opaque lighter yellow. It should coat the back of a wooden spoon, but be runny enough to pour. DO not let it boil or it will curdle.
Remove promptly from heat. Add butter gradually, one piece at a time, whisking well to combine
Allow each piece to melt completely before adding another.
Allow to cool, cover by placing plastic wrap directly on top of curd. It will continue to thicken. Transfer to an airtight container for storage.

Frosting:
Beat butter and cream cheese for 2 minutes until smooth
Add vanilla slowly
Add p. sugar until you get the consistency you want
If it gets too thick, add milk or cream a little at a time
Pipe on top of completely cooled cupcakes
Roll sides in coconut and top with cherry

Garlic Noodles

1.5 pkg dry Ramen
2 T Butter
1 T Brown Sugar
1 T Soy Sauce
1-2 Clove Garlic

Boil noodles approximately 4 minutes, until soft. Drain and rinse.
Combine remaining ing. in 8" nonstick pan and heat until hot and bubbly.
Add noodles and toss to coat well. Press into pan and cook on meduim/high until brown and crispy on one side-about 2 minutes.
Flip onto plate then slid back into pan to brown other side.
Stirr the noddles well to mix up the crispy bits.  Press down and fry 2 more minutes.
Flip onto plate then slide back into pan for 2 more minutes.
Repeat flipping one more time on both sides. You will have flipped 3 times. You can do more if you want them crispier.
I added broccoli to the water for the last minute of boiling and a fried egg in pan before cooking.