Saturday, November 14, 2015

No Bake Pumpkin Cheesecakes

If you like cheesecake, these were soooooo good.

16 Biscoff cookies, finely crushed
2 T. butter, melted
1 2/3 c. heavy cream, divided
8 oz. cold cream cheese
2 T. caramel ice cream topping
6 T. packed brown sugar
1/2 t. vanilla
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. ginger
1 pinch ground cloves
1 c. pumpkin puree, chilled

In a mixing bowl or food processor blend together butter and crushed Biscoff cookies.  Divide mixture among 6 small cups and gently press into an even layer.  In a mixing bowl, using a hand mixer, whip 1 c. heavy cream until stiff peaks form.  In a separate mixing bowl, whip cream cheese with caramel sauce until smooth, then blend in brown sugar, vanilla, cinnamon, nutmeg, ginger and cloves and whip until sugar has dissolved and mixture is fluffy.  fold in pumpkin puree, then fold in whipped heavy cream.  Pipe or spoon pumpkin cheesecake mixture over cookin crum layer in cups, then whip remaining 2/'3 c.heavy cream until stiff peaks form and pipe or dollop over tops.  Drizzle each with caramel sauce and serve.  YUMMMMM!!!

Just my thought:  you might need a little sugar in the whip cream so you don't make butter.

Monday, November 2, 2015

Beef Ball Paprikash

Mom made this while we were living there, very good!

50 meatballs (frozen Costco ones or a homemade recipe)
3 tbs butter
3 c. onion, peeled and sliced
1 1/2 tbs paprika
1/2 tsp salt
1/8 tsp pepper
2 cans (10.5oz) condensed beef broth
4 tbs flour
1 1/2 c. sour cream
egg noodles

Heat 3 tbs butter in skillet.  Add onion and saute until tender and golden brown, about 10 minutes.  Add paprika, salt and pepper stirring until well blended.  Stir in 1 1/2 cans of broth, bring to a boil.  Add meatballs, then reduce heat and simmer, covered for 30 minutes.  (Watch the meatballs, stirring occasionally to make sure the simmer doesn't turn into a boil.)

In small bowl, combine flour and remaining beef broth, whisk until smooth.  Gradually add to beef mixture, stirring constantly.  Simmer, uncovered stirring occasionally, 5 minutes longer.

Just before serving place sour cream in small bowl.  Slowly add 1/2 cup of the hot gravy.  Once smooth, slowly add to beef mixture, stirring until well blended.  Heat, but do not boil.

Serve over parsley buttered noodles.

Bavarian Meatball Subs

32oz Frozen Italian meatballs (Costco meatballs)
1/2 c. chopped onion
1/4 c. brown sugar
1 envelope onion soup mix
12oz Coca Cola
12 buns - split
3 c. shredded swiss chesse

In crockpot combine meatballs, onion, brown sugar, soup mix and coke.  Cover and cook on low 3.5-4.5 hours or until heat through. (Mom and I both took out the meatballs and thickened sauce.  I used some cornstarch to thicken.  Then replace the meatballs before making subs.)

Place meatballs on each bun, sprinkle with swiss cheese and put on a baking sheet.  Broil for 2 minutes or until cheese is melted.


Chicken Broccoli Casserole

1 bag frozen broccoli - defrosted
3-4 chicken breasts cooked, shredded or cubed
2 cups uncooked rice, Cook according to directions
1 can cream of chicken
1 cup mayo

Layer in 9x13 in order
-sauce (Mix cream of chicken and mayo)

Cover with foil and cook @ 350* for 25 minutes.  Remove foil and cook 5 minutes.

Sugar Cookies

These are delicious!

1 c. butter
1 c. sugar
2 eggs
1 tsp vanilla
3 c. flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp baking powder
1/2 c. sour cream

Cream butter and sugar, add eggs and vanilla

Combine all dry ingredients in separate bowl, then add to butter mixture.

Mix well and add sour cream very last

Chill overnight or at least 4 hours.

Cut cookies with cookie cutters

Place on greased cookie sheet and bake at 350 for 8-11 minutes.

Hawaiian Haystack Sauce

8 Tbs (1 stick) unsalted butter
1/2 cup flour
1 tsp salt
1/2 c. sour cream
1/4 tsp pepper
32oz reduced sodium chicken broth
2 tsp dry ranch dressing seasoning
1/4 tsp garlic salt
2 cup cooked, shredded chicken

Place butter into saucepan over medium heat, stirring to melt.  Slowly whisk in flour, salt and pepper until smooth and thick.  Slowly whisk in chicken broth.  Increase heat to high whisking until thick.  Add sour cream, ranch seasoning, garlic salt, and cooked chicken.

Can transfer to crock pot to keep warm or serve immediately.

Serve over rice and favorite hawaiian haystack toppings.

Buffalo Chicken Lettuce Wraps

Crock Pot Buffalo Chicken Lettuce Wraps – easy, light and SO good!
24 oz boneless skinless chicken breast
1 celery stalk
1/2 onion, diced
1 clove garlic
16 oz fat free low sodium chicken broth (I ended up using a 32 oz boxed one)
1/2 cup Franks Hot Sauce

In crock pot, combine chicken, onion, celery stalk, garlic and broth (enough to cover your chicken).  Cover and cook on high for 4 hours.

Remove the chicken from pot.  Drain off broth & veggies.  RESERVE 1/2-1 cup broth.  Shred chicken and return to slow cooker.  Add broth and hot sauce until chicken is well coated. Cook an additional 30 minutes.

For wraps:
large lettuce leaves
1 1/2 cup shredded carrots
1 large celery stalks, cut into 2 inch matchsticks
blue cheese dressing
blue cheese crumbles

Place buffalo chicken into lettuce leaf.  Top with carrots and celery.  Drizzle dressing and cheese,  Wrap up and enjoy!