Key lime Truffles

Oh so good....

12 ounces white chocolate

1/2 cup cream

1/4 cup butter

4 Tbsp key lime juice

12 ounces white dipping chocolate.

put white chocolate and key lime juice in a bowl. In a small saucepan heat the cream and butter to boiling. Pour cream over the white chocolate and mix until smooth. Put it in the fridge to let it cool (about 2 hours) stirring occasionally.

Once ganache is completely cooled use your hands to roll into about 1 inch balls. if the ganache is still a little soft you can add a little powdered sugar. Then put into the freezer. It is super soft so if you don't completely freeze it, it is super hard to dip.

Once the balls are completely frozen melt your white chocolate and dip them. Easy and really yummy.

Cheesecake

This is adapted from my awesome sister-in-law Jaimee's Cheesecake recipe. Super yummy....

First you need to wrap your 9 inch springform pan in a double layer of heavy foil. Preheat oven to 350 degrees.

Crust

1 1/2 cups shortbread cookies. I like to use pecan sandies.

1/4 cup melted butter

Put shortbread cookies in the food processor and mix until fine. then add the melted butter and pulse to just combine. (before I had my wonderful food processor I smashed them in a ziploc bag with a rolling pin and stirred butter in with a fork)

then bake at 350 for 9-11 minutes

filling

1 1/2 cups sugar

4 pkg cream cheese

4 eggs

1 Tbsp vanilla

pinch of salt

The key to this recipe is to have all of the ingredients (eggs and cream cheese) for the filling at room temperature or it will never be smooth. While the crust is baking, whip the cream cheese until light and fluffy then slowly pour the sugar in a slow and steady stream. Once that is incorporated add eggs one at a time mixing throughly between eggs. Then add vanilla.

Remove the crust from oven, reduce the temperature to 325 and pour the filling into the foil wrapped springform. Bring water to a boil on the stovetop and set your roaster in the oven. Place the springform into the roaster and ladle the boiling water into the roaster around the springform to about halfway up the pan.

Bake at 325 for 60-65 minutes

Once it is baked turn off oven, open door and allow to sit for about an hour. Let stand in the firdge overnight. Or at least 6 hours.

The cheesecake is wonderful all by itself and you can top it with anything. I usually make a Dulce de Leche Sour cream layer and put it on top after a few hours.

For my dulce I take a can of sweetened condensed milk and put it in a pressure cooker covered with water and cook for about 25 minutes once it is up to pressure. That stuff is amazing and I can eat it with a spoon and be perfectly happy. But then I take 1 can of the dulce and mix it with about 12 ounces of sour cream. That, on top of the cheesecake is best enjoyed while you are locked away in a quiet room with a good book.

I am salivating now....... :)

Butternut Squash Pasta Sauce

I didn't get a picture of this one but I wanted to write this down so I don't forget what I did. The kids actually ate squash this way because it looked like cheese sauce. Way to fool them... I did it over spaghetti noodles and with baked chicken breast.

1/2 of a baked butternut squash

1/2 of an onion diced

2 tbsp butter

2 cloves of garlic

2 tbsp flour

1 cup chicken broth

1 cup half and half

Salt and Pepper to taste

I baked my squash on about 375 for 30-40 minutes until it was fork tender. I just quartered it, brushed it with olive oil and salt and pepper. You can also buy it already baked and pureed in the freezer section of the grocery store.

Melt butter in a medium saucepan and saute onions on medium heat until they are transparent 5-7 minutes. Add the chopped cloves of garlic and saute for an additional minute. Add flour to that mixture and stir until smooth then slowly add broth and half and half stirring so it doesn't go lumpy. Take the skin off off the squash and add the squash to the sauce until it is all hot. Then put the mixture into my food processor and blend until smooth. You can use a blender or even a stick blender depending on what you have. After it is smooth add salt and pepper to taste (I think squash needs lots of salt) and enjoy!

Chicken Pesto..... something yummy

These were disappearing so fast I had a hard time stealing one to get a picture.

Loaf french bread

olive oil

3 baked Chicken breasts

1/4 cup pesto

1/2 cup sour cream

1/2 cup mayonnaise

4-6 oz shredded cheese (I used monterey jack this time, but Fontina is my favorite with this)

While the chicken is baking I slice the loaf of french bread and brush with the olive oil and lightly sprinkle with garlic powder bake bread at 375 for 5-7 minutes until toasted.

Cube baked chicken and mix all other ingredients together and spread on toasted french bread. Put the oven on broil and put the assembled "sandwiches" in for 3-5 minutes to melt the cheese and make them extra gooey... Then watch them disappear. This is good as an appetizer or as a main dish with a big salad. If you eat a salad with your dinner is cancels out all the other food right?!?!?

Caramel Apple Pie

This pie turned out SO good. Well it tasted good. Baking always has scared me because you have to be so much more precise than when you cook. I am such a chop and drop cook. My last attempt at baking a pie was a horrible looking pecan pie. I haven't made a pie for about 3 years until now. I will be making more. I have finally moved past my bad pecan pie mess....

Pie Crust, use your favorite recipe, mine is store bought. Ok, so I am not completely over my bad pie experience....

Apple filling:

5 granny smith apples peeled, cored and sliced

1/2 cup sugar

2 tbsp cornstarch

1 tsp cinnamon

1/2 tsp nutmeg

stir cornstarch into sugar and then add cinnamon and nutmeg and coat the apples with mixture. Put into pie crust and put into oven at 350 degrees for 30 minutes

while pie is baking make crumb top

1 cup quick oats

1/2 cup brown sugar

1/4 cup flour

1/2 cube butter

melt butter and mix together well.

after the 30 minutes baking put on crumb top and bake for another 10-15 minutes

while the pie finishes baking melt together

15-20 unwrapped caramels

1-2 Tbsp evaporated milk

Pour caramel over the pie when it comes out of the oven. Let cool a little (if you can stand to wait) and then dig in. It is best with a big scoop of Vanilla Ice Cream on top.

Open-faced Chicken Asparagus Sandwiches

I will get better at food photography... in the meantime, this is the idea.

1 baguette

2 Tbsp butter

parsley

heat oven to 375 slice baguette in half length wise and take out the middle soft bread. brush with butter, sprinkle with parsley and place on a baking sheet in the oven for 5-7 minutes until toasted.

2 Tbsp olive oil

3 cloves garlic

1 bunch asparagus

1 small onion

1 tsp thyme

salt and pepper

combine and saute 5-8 minutes until onions are transparent. remove from pan and set aside.

then add to pan

2 Tbsp olive oil

1 Tbsp butter

4 chicken breasts

when chicken is cooked add to pan

2 Tbsp flour

and cook 1 more minute

then add

1/2 C white grape juice

1 C chicken broth

1/4 cup cream

and the onion and asparagus mixture

cook until it is combined and thickish...

spoon chicken and sauce onto toasted baguettes and last but not least....

Shred 1 cup of your favorite cheese, I strongly prefer gruyere, but any white cheese will work. Yellow cheese would work, but not look that great. Mmmm, i love cheese.... Then mix it with 2 Tbsp bread crumbs and put it on top of the chicken topped baguette and put under the broiler until cheese is melted. This recipe looks a little involved but it really not that hard when you start doing it. Even if it were hard, it would be worth it!!

White Chili

This was a huge hit on a cold fall day. I like to do soups all in one pan, it saves me dishes. That's always a good thing. lately I have been extra lazy and been buying rotisserie chickens at the grocery store. They have great flavor, but I just used baked chicken breasts for this one. So I guess I didn't just use one pan for this soup... either way, it's easy and so yummy. A great change from regular red chili

4 Tbsp butter

1/4 cup flour

1 small onion

2 small cans green chilies

4 cans white beans

2 boxes chicken stock

4 chicken breasts

1 cup half and half

1 pkg cream cheese

Dice the onion. In your soup pan melt the butter and add your onions. Saute on medium heat until almost transparent. Then add the green chilies DON'T DRAIN THEM. saute for a few more minutes until it is all tender and gooey looking. Then add the flour to the pan and stir until smooth. Then add the chicken broth slowly stirring as you add. ( so you don't have lumps) once you have a smooth broth up to near boiling temperature add your chicken and your drained and rinsed beans. Get the whole pot good and hot and add the half and half and cream cheese (cut your cream cheese into cubes unless you want it to take all day) once your cream cheese is all melted in it's ready to enjoy.

Hazelnut Fudge

My Grandma always made this peanut butter fudge that I would eat like it was going out of style. I snatched the recipe from her this last Christmas and decided it wasn't as hard as it tasted. I took that recipe and turned it into hazelnut fudge by using Nutella and hazelnut flavoring instead of the peanut butter and it made my chocolate loving husband happy, and me sick from eating too much....

sift together:

1 lb powdered sugar

1/3 cup powdered milk

set aside

then in a double boiler melt

1/3 cup nutella

1/4 cup butter

stir in

1/2 cup corn syrup

1 Tbsp water

1 tsp Hazelnut extract

then pour over dry ingredients and press into a 8x8 square pan and let cool, or if you are impatient like me, grab a spoon.

Grandma's recipe adds the option of either 1/2 cup nuts or 1 cup mini marshmallows. Next time I want to toast some hazelnuts and add them to it... mmm.... I think I will have another piece right now....

Starting up

I have been thinking about creating my own cooking blog for quite a while now. I am finally doing it. I have so many recipes that have become staples in our home. At our house there is a reason our waistlines have been growing, and you are going to be getting the best of those reasons right here. I believe that the recipes can be changed to make them healthy and "thunder thigh" friendly, but I will leave it to you to adjust them. I will start with the recipes soon, but for now remember you are reading the ramblings of a small town girl who is by no stretch of the imagination an English major. I just love great food, both making it and eating it......