Chocolate Peanut Butter Cheesecake Bars

We made these for Ricky's birthday and they were yummy.  We will definitely make them again and again and again.

Crust:
2 cups crushed graham crackers (I like to crush mine really fine in a Magic Bullet or food processor)
1/2 cup baking cocoa
1/2 cup (1 stick) butter, melted
2 Tablespoons white sugar

Cheesecake Layer:
16 oz. cream cheese, at room temperature
1 cup white sugar
1/2 cup creamy peanut butter
2 Tablespoons flour
4 large eggs
1/2 cup milk
1 teaspoons vanilla
4 oz. high quality milk chocolate (from a baking bar or Ghiradelli chocolate chips)
1/2 teaspoon solid vegetable shortening

• Preheat the oven to 350.
• Make the crust:  Combine the graham crackers, cocoa, butter and sugar in a large bowl until well blended.  Press the mixture onto the bottom of an ungreased 9x13 baking pan.  Bake for 8 minutes.  Let cool.
• While the crust cools, beat the cream cheese, sugar, peanut butter and flour with an electric mixer at low speed until well blended.
• Add the eggs, one at a time, mixing well after each addition.
• Mix in the milk and vanilla.
• Pour the filling onto the crust.
• Bake 40 minutes, or until just set.  Let cool completely.
• Melt the milk chocolate and shortening in the top of a double boiler, or in a heatproof bowl over barely simmering water, stirring occasionally until smooth. 
• Spread the melted chocolate evenly over the cooled bars.  Chill for 10 minutes.
• Score the chocolate layer with a sharp knife, forming 2-inch squares and return to fridge.
• Chill for 30 minutes, or until firm.  Cut through bars and serve.
• Store tightly covered the fridge.

Potato Turnip Ham Chowder

This soup is a great way to use up ham.  It is also a way great way to eat turnips.  They taste exactly like potatoes, so picky eaters will never even know.  I adapted this recipe from the Nelson Family Food Fare Cookbook.

2 large turnips (you can use potatoes instead if you don't have turnips on hand)
2 large potatoes
2 tablespoons butter
1/2 cup chopped onion
1 teaspoon salt
pepper
1/4 teaspoon paprika
3 tablespoons flour
2 cups milk
2-1/3 cup water
2 cups diced ham
1 can corn
parsley

• Peel and dice potatoes and turnips.
• In large pot, melt butter.
• Add onion and cook until tender.
• Add potatoes, 2 cups water and seasonings.  Cover and simmer until potatoes are tender.
• Make paste of flour and 1/3 cup water.  Add it to potato mixture.
• Add milk and cook until slightly thickened; stirring constantly.
• Stir in undrained corn and ham.  Heat thoroughly.
• Before serving, sprinkle with parsley.

Pecan Cinnamon Ring

I'm not sure how this recipe hasn't made it on the blog yet.  This is what Ricky's family made every Christmas morning for breakfast.  Emerson and Finlay like to make it for Ricky on his birthday and Father's Day too.

1/2 cup (or more) chopped pecans
18 frozen dinner rolls (Rhodes rolls or similar)
1 small (3.5oz) package cook-to-serve butterscotch pudding (do NOT get instant)
1/2 cup butter
3/4 cup brown sugar
3/4 teaspoon cinnamon

• Grease bottom and sides of bundt pan.
• Sprinkle nuts evenly on the bottom of the pan.
• Place the frozen rolls on the nuts and sprinkle the dry pudding on the top.
• Melt the butter and combine it with the brown sugar and cinnamon.  Pour over the top of the rolls.
• Set the bundt pan out over night or for 6-8 hours.  I usually put it on top of a cookie sheet in case anything spills over during rising or baking.
• Bake at 350 for 25-30 minute.
• Tip out on large platter (or the cookie sheet) immediatly.

White Chocolate Berry Muffins

This recipe comes from my mother-in-law's personal trainer.  These muffins are delicious.  I love the combination of white chocolate and raspberry.  When Finlay wanted to bake something with raspberries I knew this is the recipe we had to make.

1 package (8oz) cream cheese, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh raspberries
1/2 cup (or more) white chocolate chips

1. In a large bowl, beat cream cheese and sugar until smooth. 
2. Add eggs one at a time; beat well after each addition.
3. Stir in vanilla.
4. Combine flour, baking powder and salt; add to cream cheese mixture just until blended.
5. Fold in raspberries and chips.
6. Fill greased or lined muffin cups two-thirds full.  Bake at 375 degrees for 20-25 minutes or until a toothpick comes out clean.
7. Cool for 5 minutes before removing from pan to a wire rack.
8. Makes 1 dozen.

Chard Tacos

I recieved chard in my bag of vegetables from my CSA this week.  I found this recipe and it was delicious.  I will definitely be making it again.  It's so easy, and as you can see from the directions you can play around with it and make it your own.  It's not important to use exact amounts. 

1-1/2 teaspoons olive oil
1/2 large onion diced or sliced (however you prefer)
1 or 2 cloves garlic, minced (you can put more if you want a stronger garlic flavor)
1/2 cup chicken broth (or veggie broth if you are vegetarian)
1 bunch swiss chard, tough stems removed leaves cut crosswise into 1-1/2inch slices
corn tortillas (I prefer white corn tortillas)
cheese, salsa, ranch (whatever taco toppings you like)

1. Heat the oil in a skillet over medium heat.  Stir in the onion and cook until the onion is soft and golden brown (6-10 minutes depending on the size of your onion pieces).
2. Add the garlic, chard and broth.  Cover and reduce heat to low.  Simmer until chard is almost tender, about 5 minutes.
3. Remove lid and increase heat to medium.  Stir until the liquid evaporates, about another 5 minutes.
4. Warm the tortillas in another skillet until they are warm.  I like the small tortillas.  Fill with chard and taco toppings.

Lemon Brownies

This was a recipe I found on pinterest (http://rita-may-recipes.blogspot.com/2011/08/lemon-brownies.html).

3/4 cup flour

3/4 cup sugar

1/4 teaspoon salt

1/2 cup butter (1 stick), soft

2 eggs

1 tablespoon lemon juice (juice from about 1/2 a lemon)

1 teaspoon lemon zest (zest from about 1/2 a lemon)

Glaze:

1/2 cup powdered sugar

1 tablespoon lemon juice

additional lemon zest

1. Combine the flour, sugar and salt in a big bowl.
2. Mix in the softened butter.
3. In another bowl mix the eggs with the lemon juice and lemon zest.
4. Add to the flour mixture and mix well.
5. Pour into prepared 8x8 pan.
6. Bake at 350 for 25 minutes.
7. Remove and let cool.  Then glaze.
8. To make glaze just stir all the glaze ingredients together.

Chicago Chocolate Cinnamon Cake

This recipe comes from the Ivory Family Favorite's cookbook.  We made it for my mother-on-law's birthday.  It was delicious!  I can't wait to make it again (with pecans in the frosting).

2 cups flour
2 cups sugar
1 cup butter
1/4 cup cocoa
1 cup water
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
2 eggs
1 teaspoon salt

Glaze:
1/2 cup butter
1/4 cup cocoa
6 tablespoons milk
1 teaspoon vanilla
3-3/4 cups powdered sugar
1 cup chopped pecans, optional

• Mix flour and sugar in large bowl.
• Bring 1 cup butter, 1/4 cup cocoa and water to a boil in saucepan.  Pour over flour mixture and mix well.
• Add buttermilk, baking soda, cinnamon, 1 teaspoon vanilla, eggs and salt and mix well.
• Pour into greased and floured 9x13 pan.  Bake 30-35 minutes at 350 degrees, or until toothpick inserted in center comes out clean.
• Bring 1/2 cup butter, 1/4 cup cocoa, milk and 1 teaspoon vanilla to a boil in saucepan; remove from heat.
• Add powdered sugar gradually, mixing until spreading consistency. 
• Stir in pecan in desired.  Pour over warm cake.
• It is great eaten warm with ice-cream, or cold the next day.

Not Yo' Mama's Pudding

This recipe came from a lady at my church (Vanessa Schaumann) who got it from Paula Deen.  I adjusted the ingredients a little bit and have included the recipe exactly as I made it.  I served it as a nice dessert at a Relief Society activity a few months ago.  It tasted great and was very pretty with all the fruit on top.

1 bag Pepperidge Farm Chessman cookies
2 cups milk
1 (5oz) box instant vanilla pudding
1 (8oz) package cream cheese, softened
1 (14oz) can sweetened condensed milk
1 (12oz) container frozen whipped topping, thawed

• Crush the cookies and sprinkle them on the bottom of a 9x13 baking dish.  (If you don't want to crush the cookies you can just layer the bottom of the dish with whole cookies)
• In a bowl, combine the milk and pudding mix.  Blend well using a handheld electric mixer.
• Using another bowl, combinet he cream cheese and condensed milk together and mix until smooth.
• Fold the whipped topping into the cream cheese mixture.  Add the cream cheese mixture to the pudding and stir until well blended.
• Pour the mixture over the cookies.  Refrigerate several hours so the cookies soften a bit.
• When you are ready to serve top the pudding with your choice of berries (strawberries, raspberries, blackberries, blueberries, etc. - it looks a tastes great if you use a variety).

Pepperoni Rolls

We really like the pepperoni rolls a local restaurant has to offer.  When I saw a smiliar idea floating around on pinterest lately I knew we had to try it.  We made these a few months ago and loved the results.  I didn't really use any one recipe, just looked at the pictures and recipes and made up our own version using our favorite go-to dough.

1 batch of best ever pizza crust (http://tishastips.blogspot.com/search?q=best+pizza)
marinara sauce
shredded cheese (we used mozarella and cheddar this time, but you can use what you have on hand)
mini-pepperoni

1. Make one batch of pizza crust.
2. Roll the dough out thinly on a floured surface.
3. Spread marinara sauce over the top.  Leave a few inches uncovered at once edge of the dough.
4. Sprinkle with cheese.
5. Sprinkle with mini-pepperoni.
6. Roll tightly like you would a cinnamon roll.
7. Cut into slices like you would a cinnamon roll.
8. Place on cookie sheet.
9. Cook at 350 degrees for 15+ minutes (I just checked on them periodically until I though they looked done.  Your's could take you less time or more time depending on the size of your rolls, how much stuff is in the middle and how your oven cooks).
10. Enjoy!

Poppy Seed Bread

2-1/2 cups all-purpose flour
1 cup sugar
1/4 cup poppy seed
1-1/4 cups milk
1/3 cup vegetable oil
3-1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
1 egg

1. Heat oven to 350. Grease bottom of 9x5x3-inch loaf pan.
2. Mix all ingredients in large bowl. Mix 30 seconds with a spoon. Pour into pan.
3. Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean.
   
4. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely (about 2 hours). Sprinkle with powdered sugar if you want.
   

Caesar Dip

1 package (8-oz) cream cheese, softened
1 cup grated Parmesan cheese
1/2 cup Caesar dressing
1 cup chopped romaine lettuce
1/2 cup Caesar croutons

• Beat cream cheese, Parmesan cheese and dressing with electric mixer until well blended.
• Spread onto bottom of 9-inch pie plate; top with lettuce and croutons.
• Serve with crackers.
  

Whole Wheat Cinnamon Rolls

We got this out of an old Family Fun magazine. We were almost out of bread-flour and were looking for an alternative recipe. I still like my cinnabon-clone recipe better, but this one is good if you want to use whole wheat.

For the dough:
1 cup milk
1/4 cup sugar
1-1/2 teaspoons salt
2 tablespoons unsalted butter
1 cup whole wheat flour
1 cup all-purpose flour
1-1/2 cups bread flour
1 package or 2-1/4 teaspoons instant yeast
1 large egg, beaten

For the filling:
4 tablespoons unsalted butter, softened
1 cup brown sugar, packed
1 tablespoon cinnamon

1. Combine the milk, sugar, salt and butter in a microwave-safe bowl. Microwave on high until it's hot (about 1-1/2 to 2 minutes). Set it aside and allow the butter to melt and the mixture to cool until it's just warm.
2. In a large mixing bowl, use a wooden spoon to combine the flours, then stir in the yeast. Stir the egg into the milk mixture, then stir the milk mixture into the flours. Continue stirring until the mixture forms a soft dough.
3. Transfer the dough onto a floured surface. Sprinkle it with more flour and pat into an oval shape. Fold the dough in half and knead it. Give a quarter turn and repeat. Keep kneading, sprinkling with flour when necessary, until the dough is smooth, not sticky and elastic (it should bounce back when poked), about 10 minutes.
4. Oil a clean bowl, add the dough, turn to coat it with the oil. Cover the bowl with a damp cloth, place it in a warm spot and let it rise until it has doubled (about 45minutes to an hour).
5. Make the filling. Combine the soft butter, brown sugar and cinnamon with a fork until well blended.
6. Grease a 9x13-inch pan and set it aside. Transfer the dough to a floured surface and sprinkle it lightly with flour. Roll it out with a floured rolling pin into a 12x16-inch rectangle.
7. Using your fingers, spread the filling over the dough, leaving a 1-inch strip uncovered at one of the short ends. Beginning at the opposite end, roll up the dough to make a cylinder. Pinch the ends and the seam closed with your fingers.
8. Using a serrated knife, cut the cylinder into 12 rounds. Place each in the prepared pan. cover the pan with a damp towel and let the rolls rise 45 minutes.
9. Heat the oven to 375. Bake the rolls until light brown, about 18-20 minutes. Allow them to cool in the pan on a rack for 15 minutes.
10. Frost using your favorite glaze or cream cheese frosting.
    

Coconut Cream Pie

Emerson really wanted me to make a coconut cream pie for his birthday. I found a recipe on allrecipes and I think it turned out great.

3 cups half-and-half
2 eggs
3/4 cups white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup flaked coconut, toasted
1 teaspoon vanilla
1 (9-inch) pie shell, baked (we almost forgot to do this)
1 cup frozen whipped topping, thawed

1. In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly.
   
2. Remove from heat, and stir in 3/4 cups of the coconut and the vanilla. Pour into pie shell and chill 2-4 hours or until firm. (We chilled our's overnight)
3. Top with whipped topping and the remaining coconut.

To toast coconut: Spread it in an ungreased baking sheet and bake at 350 degrees for 5-7 minutes or until golden brown, stirring occasionally.

Glitter Candles

Materials:
candle
double-sided tape
glitter (any color you want)

• Cover the entire candle with double sided tape. If you want to get fancy you could so stripes instead. We kept it simple since 4-year-olds were making the candles.
• Put candle on a surface like a shoe-box lid that can catch excess glitter. Sprinkle glitter all over the tape. Shake all the loose glitter off. We used Christmas colors, but you can use whatever colors you want.
  
• Display or give as a gift.
  

Pecan Cereal Munch

1 tablespoon butter, melted
1/2 cup packed brown sugar
1/2 cup dark corn syrup
1/4 cup butter
1/4 teaspoon salt
6 cups Cheerios cereal
1 cup pecan halves
1/2 cup slivered almonds

• Heat oven to 325. Spread 1 tablespoon melted butter in jelly roll pan.
• Mix brown sugar, corn syrup, 1/4 cup butter and the salt in saucepan. Heat over medium heat about 5 minutes, stirring constantly, until brown sugar is dissolved. Remove from heat. Stir in cereal, pecans and almonds until well coated. Spread in pan.
• Bake uncovered for 15 minutes. Cool 10 minutes. Loosen mixture with metal spatula. Let stand about 1 hour or until firm. Break into pieces. Store in airtight container.