Unbelievable Toffee Chunk Cheesecake

Caramel, Toffee, Chocolate, Cheesecake... these are a FEW of my favorite things. To find them all in a cheesecake recipe was my dream come true. I'm in love with this cheesecake.

The picture above is the finished product and oh my goodness, was it wonderful! You can find the recipe here: www.allrecipes.com

Try it soon!! It is amazing, and as I do with all my recipes, add a little extra chocolate and toffee :)

Thanks!
Ginny

Wonderful Dinner

Tonight we had a wonderful dinner full of new recipes!

First, in honor of Texas' Birthday today, March 2nd, I made homemade Guacamole! It was wonderful!
Check out the recipe here. I added a bit more lime juice, a jalapeno (seeded and chopped) and some garlic salt.

Second, I made shredded BBQ Brisket Tacos in the Crock Pot! You can find the recipe here. Serve these on warm flour tortillas and you don't have to pass the sauce with it, you can pour it on top of the meat on each taco. No need for toppings, the meat and sauce are perfect and messy. :)

Lastly, I made Sandra Red's Peach Cobbler. It was AMAZING! Here's the recipe for that:

 

Peach Cobbler

 

1 cup flour

1 cup sugar

1 stick butter

1 can peach pie filling

 

Preheat oven 350 deg.  Place stick butter in a 9x9 glass dish, melt in oven.  While butter is melting mix flour and sugar well.  Pour over melted butter, do not stir.  Pour peach pie filling on top, do not stir.  Bake for about 30 minutes or until brown on top.

N'Awlins Stuffed Bell Peppers

This was my first attempt at stuffing bell peppers. I don't eat many bell peppers so this one I made for my husband.

These weren't your ordinary stuffed bell peppers. These had shrimp, ham, beef, cornbread stuffing and fresh veggies. I've heard of other simpler recipes involving beef, cheese and rice- I plan to try that next - for something I don't eat, I'd much prefer a recipe with fewer ingredients.

Serving Size: 6

Ingredients:
1 1/2 teaspoons olive oil
1/2 small onion, finely chopped
1/2 stalk celery, chopped
1/2 small green bell pepper, chopped
1/2 clove garlic, minced
1 1/2 teaspoons chopped fresh parsley
1/2 teaspoon Creole seasoning
1/2 teaspoon Gumbo file powder
Salt and Ground Black Pepper to taste
3/4 pound ground beef
6 ounces cooked ham, finely chopped
1/2 pound baby shrimp
1/2 (16 ounce) package dry cornbread stuffing mix
3 large green bell peppers, halved and seeded
1/2 cup plan bread crumbs
Season with Cheyenne Red Pepper to taste

Directions:
1. Preheat oven to 325 degrees F (165 degrees C).

2. Boil the 3 large green bell peppers halves for 3 minutes and sit out to dry while preparing the rest of the meal. (This will keep the moisture in the bell peppers so they will be easier to eat with stuffing and keep the stuffing from being as dry.)

3. Heat oil in a large pot over low heat. Saute onion, celery and chopped green pepper for 5 minutes. Stir in garlic, and saute for 2 minutes. Season with parsley, Creole seasoning, file powder, salt and pepper. Increase heat to medium high, and add ground beef. Cook until beef is evenly browned. Stir in ham, and cook for 5 minutes. Add shrimp, and cook for 2 minutes. Remove from heat, and stir in stuffing mix.

4. Stuff each bell pepper half, and lightly sprinkle with breadcrumbs. Place stuffed bell pepper halves in ungreased baking dish. Bake in preheated oven for 30 minutes.

The original recipe was found at AllRecipes.com By: NinainNO - See the original recipe here for 12 servings.

**Note: I did make variations to this recipe and my variations are posted above.

Hashbrown Casserole

I may end up with a couple of recipe's posted for Hashbrown Casserole, but this is the only one I've tried so far.
This Hashbrown Casserole recipe I tried I pulled from AllRecipes.com and it was very easy!

Restaurant-Style Hashbrown Casserole Ingredients:
1 (2 pound) package frozen hash brown potatoes, thawed
1/2 cup butter, softened
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Cheddar cheese

Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick cooking spray.
2. In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese. Gently mix and pour into prepared pan or dish. Bake uncovered for 35 minutes.

Good luck and happy cooking! Thanks to User: MARBALET on AllRecipes.com

Cheeseball Football

This was my attempt at making a football-shaped cheeseball. Sorry for the blurry picture. I took it with my iPhone. I bought a package of Cheeseball seasoning and mixed it with cream cheese and then put on the topping. I sliced up Monterrey Jack cheese for the seams from the football.

Not a great result, but decent and my husband ate a lot of it! It was very easy!

Reese's Peanut Butter Cup Cookies

I don't know about you all, but when a recipe has the word "Reese's" and "Cookie" in it, it's a winner, even before I've tasted it. This is by far my favorite cookie recipe.

Ingredients:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature Reese's chocolate covered peanut butter cups, unwrapped

Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Freeze unwrapped Reese's' cups before use, as they will melt quickly in the cookie.
2. Sift together the flour, salt and baking soda; set aside
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an greased mini muffin pan.
5. Bake at 375 degrees for about 8 minutes in the middle of the oven. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Enjoy! I found this recipe through All Recipes. To view the original recipe, click here.

BBQ Pork for Sandwiches

YUMMY! We ate for days and days on this and it got better each time! This BBQ Pork is wonderful and SO easy to make.

The recipe can be found here: AllRecipes.com

The only things I did differently:
1. I used 2 (2.25 lb) pork tenderloins instead of pork butt or ribs (this meant I cooked it in the slow cooker on low for about 6 hours)
2. I used Sweet Baby Rays BBQ Sauce and used enough until it tasted perfect.

Photo Courtesy of CHIRSTEN924 at AllRecipes.com