Cheesecake Factory Turtle Cheesecake

Crust:
2 1/2 cups graham crackers
1/2 cup sugar
3/4 cup melted butter

Crust Layer 2:
30 caramels
3 Tablespoons milk
1/2 Cup chopped pecans

Filling:
3 (8 ounces each) packages cream cheese
1 cup sugar
1 teaspoon vanilla
3 whole eggs

Topping:
1/2 cup chopped pecans
1/2 cup hot fudge, heated
10 melted caramels
( I have also used carmel topping and just drizzled on the crust - not too much)

Crust:
Mix together graham crackers, sugar and melted butter.
Bake in 9 inch spring form pan for 10 minutes.
Cool

Crust Layer 2:
Place caramels and milk in microwave, melt on medium power.
Pour over cooled crust, and sprinkle on the 1/2 cup chopped pecans.
Filling Directions:
Mix cream cheese, sugar and vanilla until smooth; scraping side of bowl to ensure creaminess.
Add eggs one at a time, mixing after each addition.
Pour this mixture over the caramel layer on top of the crust.
Bake at 325F until center is set (approximately 30-40 minutes).

Topping Directions:
Arrange pecans around outside edge of cheesecake, drizzle top with melted caramel and hot fudge.



Tips for a perfect cheesecake crust.

1. Lightly grease the inside of your spring form cake tin with butter or spray on oil.   Press mixture into the base and up the sides of the tin (if required) using the back of a spoon or the tips of your fingers. Ensure that you have an even coverage all around.

2. Stand your cake tin on a bench and using a straight sided glass, work it over the biscuit base and around the sides of tin to smooth out the crust. Refrigerate crust for at least 30 minutes if baking is not required in your recipe.

3. If your recipe is for a baked cheesecake, don't try and remove the cheesecake from the pan until it has been refrigerated for a minimum of 4 hours, preferably overnight for bigger cheesecakes. This allows your cheesecake to set properly and makes it easier to cut.

Apple Bread

3 eggs slightly beaten
2 c. sugar
1 c. vegetable oil
1 T. vanilla
3 c. flour
1 tsp baking soda
1 tsp cinnamon
4 c. chopped, pared and cored anpples
1 c. chopped pecans
2 T. sugar
1/2 tsp cinnamon

Preheat oven to 325.  Grease and flour two 81/2 x 5 1/2 x 2-1/2 inch loaf pans or mini loaf pans.  Stir together eggs, sugar, oil and vanilla in medium size bowl until well mixed.  Combine the flour, soda and cinnamon in small bowl, and then stir into liquid ingredients until just evenly mixed.  Stir in the apples and pecans.  The mixture will be very thick and gloppy.  Divide between the loaf pans.  Prepare the topping.  Combine the 2 tablespoons sugar and 1/2 teaspoon cinnamon in a small cup and sprinkle over the loaves.  Bake for 1 hour and 10 minutes.  Check it carefully in center and when it comes out clean. Let breads cool in the pans on a wire rake for 10 minutes.  Run a thick knife around the edges of the pans.  Remove the breads from the pans to wire racks to cool.  They are better the second day.  Wrap tightly in plastic wrap at room temperature.  Enjoy!

Sauce for shredded Beef Sandwiches

1 cup Ketchup
1/4 cup lemon juice
3 tablespoon Worcestershire sauce
2 tablespoon vinegar
2 tablespoons brown sugar
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon liquid smoke

Marinade for Grilled Pork Chops

1 medium onion
1/3 cup oil
1/4 cup pineapple juice
1/8 tsp garlic powder
1/2 cup soy sauce
2 tbsp brown sugar

4- 6 chops

Orange Chicken Stir Fry

 

 

 Ingredients

 

2 cup orange juice

1 tablespoon grated orange zest

1/4 cup soy sauce

3 cloves garlic, chopped

2 Red /Yellow/Orange/ Green Peppers

1 Broccoli head

2 tablespoon brown sugar

3 tablespoons vegetable oil

4skinless, boneless chicken breast halves - cut into 1 inch cubes

4 tablespoons all-purpose flour or use 2 tablespoon cornstarch

 

 

Directions

1. In a small bowl combine the orange juice, orange zest, soy sauce, garlic and brown sugar. Mix well.
2. Heat oil in a large skillet or wok over medium high heat. When oil begins to bubble, add chicken. Saute until cooked through (no longer pink inside), about 7 to 10 minutes.
3. Set Chicken aside and cook veggies
4. Add orange sauce mixture to chicken/ and cook until sauce begins to bubble. Add flour, a little bit at a time, until sauce has thickened to your liking. Add veggies and cook for 1 minute; serve over rice.

Perch and Salsa

The Fish:
1 package of perch
2 tablespoon canola oil
2 tablespoons lime juice
1 teaspoon ancho chili powder

The salsa:

1 tablespoon lime juice
1 tablespoon honey
1/2 cup chopped peeled oranges
1/4 cup pineapple tidbits, drained
1 tablespoon red onion
chopped fresh cilantro
salt and pepper to taste

Directions for fish:

Place fish in a medium size dish.  Whisk together the oil, lime juice and chili powder.  Pour mixture over fish let marinated for betweeen 15 - 30 minutes.  Remove the fish and grill or broil on medium high heat for at least five minutes on each side or until cooked through.  Let set for a couple of minutes before serving.  Put on plate and top with salsa.

Directions for the salsa:

Combine the lime juice and honey in a bowl first, then add the rest of the ingredients and gently toss together.  Let sit while the fish is marinating.

Apple Pie

Ingredients
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
1 tsp cinnamon, nutmeg, vanilla
8 Granny Smith apples - peeled, cored and sliced

Directions
Preheat oven to 425 degrees F.Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Pour 1/2 sugar and butter liquid over. Cover with a lattice work crust. Gently pour the remainder sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.