Pecan Pie Cheesecake Fudge

Starting with a salty crunchy crust made with saltines, then a layer of pecan pie filling and if that’s not enough a cheesecake fudge on top sprinkled with chopped pecans. A must have for the holiday dessert table, bake sale or as a gift!Thank you Lady Behind the Curtain

For the Crust and Filling:
16 saltine crackers
1/2 cup butter
1/2 cup light brown sugar, packed
2/3 cup sweetened condensed milk

For the Cheesecake Fudge:
3 cups white chocolate chips
1-1/2 tablespoons butter
pinch of salt
1 cup sweetened condensed milk
1-1/2 cups marshmallow cream (the equivalent of one 7 ounce jar)
1 - 3.4 ounce instant cheesecake (or vanilla) pudding mix, DRY
1 cup pecans, chopped

• Preheat oven to 425 degrees.
• Line a 8x8-inch baking dish with foil (I used non stick foil) and spray with non stick cooking spray.
• Arrange saltines in a even layer on the bottom of the baking dish overlapping some to anchor down the crackers.
• In a medium saucepan, bring butter and brown sugar to a boil over medium-high heat
• Make sure the sugar mixture is at a COMPLETE BOIL before cooking for 2 minutes.
• Remove from heat and stir in the sweetened condensed milk
• Slowly pour over crackers.
• Use a spatula to make sure all the crackers are covered.
• Bake 10 minutes.
• Set aside and make fudge topping.
• In a medium saucepan combine the white chocolate chips, butter, salt,condensed milk and dry pudding mix
• Heat until melted and smooth.
• Add the marshmallow and stir until melted and smooth.
• Pour hot fudge over filling. 
• Smooth using an off set spatula.
• Sprinkle on pecans, press down with the palm of your hand.
• Refrigerate until set (at least 2 hours or overnight).
• Remove from refrigerator.
• Carefully remove foil making sure to get all the pieces and cut into small squares.
• Store at room temperature.

Crockpot Cafe Rio Chicken

An easy and delicious chicken recipe that compliments any Mexican meal! Easy to freeze for a later time. Thank you Chef in Training

2 lbs chicken breasts
8 oz. zesty Italian dressing
½ Tablespoon minced garlic
1 packet ranch dressing mix (mixed with ½ cup of water)
½ Tablespoon chili powder
½ Tablespoon ground cumin

• Place all ingredients in a crock pot. 
• Cook on LOW for about 5 hours or until chicken is done.
• Shred with fork and serve in salads, burritos, tacos...etc.

Nutella Banana Oat Muffins

A delicious breakfast... or snack.. or anytime of day! The flavor combo is fantastic! Thank you Chef in Training

2 cups flour
1 cup old fashioned oats
¼ cup white sugar
½ cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 egg
½ cup milk
¼ cup vegetable oil
1 teaspoon vanilla extract
2 bananas, mashed
Nutella

• Preheat oven to 375 degrees F.
• In a medium bowl, combine flour, oats, white sugar, brown sugar, baking powder, baking soda and salt. 
• Stir until ingredients are well combined.
• In a large bowl, beat egg. 
• Add milk, oil, vanilla and mashed bananas. 
• Sir to mix ingredients until well combined.
• Add flour mixture to the banana mixture and stir until ingredients are incorporated, 
• Do no over stir.
• Line a 12 muffin pan with 12 muffin cases or spray muffin tin generously with cooking spray.
• Divide batter evenly among the 12 muffin cases
• Add a teaspoon of Nutella to the top of each muffin 
• Gently cut Nutella into batter with a knife or toothpick to produce pretty swirls.
• Bake for 17-20 minutes or until toothpick comes out clean.

Amazing Coconut Pie

Sweet- but not too sweet, with the perfect flavors of custard and coconut. A pie that makes it's own crust! Thank you My Retro Kitchen

2 cups milk
3/4 cup sugar
1/2 cup all-purpose baking mix... eg Besquick
4 eggs
1/4 cup (half a stick) butter, softened
1 teaspoon vanilla
1 1/3 cups Baker's Angel Flake Coconut (sweetened)

• Place milk, sugar, baking mix, eggs, butter and vanilla in blender; cover.
• Blend on LOW speed for 3 minutes.
• Pour into a greased 9-inch pie plate. 
• Sprinkle with coconut.
• Bake at 350 degrees for 40 minutes or until center of pie is set and top is golden brown.
• Serve warm or cool on a wire rack.
• Store leftover pie in refrigerator.

Sesame-Ginger Pork Patty with Grilled Pineapple

Ditch the bun and serve this Asian-inspired Sesame-Ginger Pork Patty with with sweet Grilled Pineapple on top of a zesty watercress-and-carrot salad.... or... just put it on a bun! Thank you Eating Well

3 tablespoons reduced-sodium soy sauce
2 scallions, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger
2 teaspoons sesame oil, divided
1 pound ground pork
1 tablespoon rice vinegar
4 pineapple rings, ¼ inch thick
4 cups watercress (about 1 large bunch), tough stems removed

1 cup shredded carrot

• Combine soy sauce, scallions, garlic, ginger and 1 teaspoon sesame oil in a small bowl.
• Place pork in a medium bowl. 
• Add half of the sauce mixture to the pork and gently combine without over mixing. 
• Form into 4 patties, about ¾ inch thick. 
• Add the remaining 1 teaspoon sesame oil and vinegar to the remaining sauce mixture and set aside.
• Cook either on  a grill rack or in a non stick pan
• Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 155°F, 4 to 5 minutes per side. 
• During the last 3 minutes of cooking, add the pineapple rings to the grill and cook, turning once, until dark grill marks appear.
• Combine watercress and carrot in a large bowl. 
• Toss with 2 tablespoons of the reserved sauce. 
• Divide the salad among 4 plates. 
• Top each portion with a pineapple ring and a burger. 
• Drizzle any remaining sauce on top.

Magic Custard Cake

A magic custard cake begins pretty much with a basic cake batter and transforms it literally into a magical cake with a custard layer. Thank you Hugs and Kisses

4 eggs (whites separated from yolks), room temp
1 tsp vanilla extract
¾ cup sugar
8 Tablespoons butter, melted
¾ cup all purpose flour
2 cups milk lukewarm
powdered sugar for dusting cake

• Preheat oven to 325 F degrees. 
• Grease and Line 8 inch x 8 inch baking dish with parchment.
• Separate eggs and add the egg whites to a mixer and beat egg whites stiff. 
• Place egg whites in a bowl and set aside.
• Beat the egg yolks & sugar until light. 
• Add butter and vanilla. 
• Beat for two mins. 
• Add the flour and mix it in until fully incorporated
• Slowly start adding the milk and beat until everything is well mixed together. 
• Add the egg whites, a third at a time and gently fold them in using a spatula, 
• repeat until all egg whites are folded in. 
• Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden. 
• Cool and dust heavily with powdered sugar.

Beef and Cheddar Hand Pies

Serve these savory pies made with store-bought puff pastry alongside a salad or roasted green vegetables. Thank you Martha Stewart

1 pound ground beef (80 percent lean)
1 tablespoon minced garlic (from 2 cloves)
1 large onion, halved and thinly sliced (3 cups)
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
Coarse salt and freshly ground pepper
6 ounces cheddar, shredded (2 cups)
1 sheet (12 ounces) frozen puff pastry, thawed
All-purpose flour, for dusting
1 large egg, lightly beaten
Roasted broccoli rabe or other green vegetable, for serving

• Heat a large nonstick skillet over high. 
• Add beef, garlic, and onion
• Cook, stirring occasionally, until starting to brown, about 7 minutes. 
• Stir in Worcestershire and Dijon
• Season with salt and pepper. 
• Remove from heat and let cool completely. 
• Stir in cheese.
• Preheat oven to 425 degrees. 
• Roll out pastry on a lightly floured surface to a 14-inch square. 
• Cut into four 7-inch squares; place a quarter of beef mixture on each. 
• Brush edges with egg, then fold one corner of each pie over, forming a triangle. 
• Press edges to seal.
• Place pies on a parchment-lined baking sheet. 
• Brush tops with more egg. 
• Cut 2 vents in each top; freeze 10 minutes. 
• Bake until golden brown, about 20 minutes. 

Skillet Sausage and Potatoes

This is about as easy and delicious as it gets! Full of healthy ingredients and is quick to fix. This is the perfect meal for the busy family. Thank you Small Town Woman

1 1/2 lbs red potatoes
2 tablespoons olive oil
Hillshire Farm Smoked Turkey Sauage..13oz link
1 medium onion diced
1 red pepper diced
1 green pepper diced
2 cloves garlic minced
Salt & pepper
Cajun seasoning

• Boil potatoes in large pot of water for 15 minutes. 
• Run under cold water or place in refrigerator to chill. 
• Dice potatoes after chilled.
• In large skillet over medium heat add olive oil. 
• Add potatoes and cook until lightly browned on edges ;approximately 15 minutes. 
• Add sausage, onion, red pepper and green pepper. 
• Cook until the sausages are browned and vegetables are tender. 
• Add garlic and cook for additional 90 seconds.
• Season to taste with salt, pepper and Cajun seasoning.

Slow Cooker Chicken Posole

A zesty and flavorful broth ... big on Mexican flavors! Thank you Love Bakes Good Cakes

1 can (15 oz.) yellow or white hominy, drained
1 can (14.5 oz) Mexican-style diced tomatoes
1 can (10 oz.) mild green enchilada sauce
2 medium carrots, diced
1 medium onion, chopped
3-4 garlic cloves, minced
2 tsp. cumin
1½ lb. boneless, skinless chicken breast halves (about 3-4)
Chopped cilantro, optional
Lime wedges, optional

• In a 4 qt. slow cooker, combine the hominy, tomatoes, enchilada sauce, carrots, onions, garlic and cumin. 
• Add the uncooked chicken and stir to combine. 
• Cover and cook on LOW for 6-8 hours or until the chicken is cooked through and the vegetables are tender. 
• Remove chicken from the slow cooker and shred. 
• Stir chicken back into the slow cooker. 
• Serve in bowls. 
• Top with cilantro, if using. 
• Serve with lime wedges and tortilla chips.

Pumpkin Spice Raisin Buttermilk Scones

Pumpkin Spice Raisin Buttermilk Scones are Light, flaky and loaded with flavor, offering a taste of Autumn and are perfect for those back to school mornings on the go.

1 1/2 cups whole wheat flour
1 1/2 cups all purpose flour
1 heaping tablespoon sugar
1 tablespoon baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tablespoon pumpkin pie spice
3 tablespoons COLD butter, chopped into small pieces
1 cup low fat buttermilk
1/2 c. raisins

Glaze
1 cup powdered sugar
1 tablespoon pumpkin spice coffee creamer
1/2 tsp vanilla extract

• Preheat oven to 400F
• In a large bowl combine flours, sugar, baking powder, baking soda, salt and pumpkin pie spice and whisk to combine. 
• Using a pastry blender (or 2 knives) coarsely incorporate butter pieces until evenly combined.
• Stir in buttermilk and raisins, 
• Knead mixture 5-6 times in the bowl. 
• Overturn the dough onto a lightly floured surface, rolling out to about 374 inch thickness. 
• Cut into triangles and place on baking sheet. 
• Bake 12 minutes or until golden brown on top. 
• Remove and place on cooling rack.
• While the scones are baking combine glaze ingredients in a small bowl. 
• Once they’ve been removed from the oven and cooled about 10 minutes, 
• Drizzle the glaze over tops of scones.

Cheesecake Pumpkin Muffins

Chock-full of pumpkin, they feature both a sweet cream cheese filling and crunchy praline topping. Thank you Taste of Home

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
4 large eggs
1 can (15 ounces) solid-pack pumpkin
1-1/2 cups canola oil

CREAM CHEESE FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 large egg
1 tablespoon all-purpose flour

PRALINE TOPPING:
2/3 cup chopped pecans
1/3 cup packed brown sugar
2 tablespoons sour cream

• Preheat oven to 400°. 
• In a large bowl, combine first six ingredients. 
• In another bowl, whisk eggs, pumpkin and oil. 
• Stir into dry ingredients just until moistened. 
• Fill greased or paper-lined muffin cups one-third full.
• For filling, beat cream cheese, sugar, egg and flour until smooth. 
• Drop by tablespoonfuls into center of each muffin. 
• Top with remaining batter.
• For topping, in a small bowl, combine pecans, brown sugar and sour cream
• Spoon over batter. 
• Bake 15-18 minutes or until a toothpick inserted in the muffin comes out clean. 
• Cool 5 minutes before removing from pans to wire racks. 
• Serve warm. 
• Refrigerate leftovers.