Tag Archives: Sonia W.

Baked Ziti

Baked Ziti – Submitted by Sonia W.

Ingredients
2 Tablespoons Olive Oil
3 cloves Garlic, Minced
1 whole Large Onion, Diced
1 pound Italian Sausage
1 pound Ground Beef
1 can (28 Oz. Size) Crushed Tomatoes, With Juice
2 cans (14.5 Ounce) Tomato Sauce Or Marinara Sauce
2 teaspoons Italian Seasoning
½ teaspoons Red Pepper Flakes
Salt And Pepper, to taste
16 ounces, weight Ziti Or Mostaciolli, Cooked Until Not Quite Al Dente
1 tub (15 Oz. Size) Whole Milk Ricotta Cheese
1-½ pound Mozzarella Cheese, Grated
½ cups Grated Parmesan Cheese
1 whole Egg

Preparation
Heat olive oil in a pot over medium heat. Add onions and garlic and saute for several
minutes, or until starting to soften. Add Italian sausage and ground beef and cook until
browned. Drain off fat, leaving a bit behind for flavor and moisture.
Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. Stir
and simmer for 25 to 30 minutes. After that time, remove 3 to 4 cups of the sauce to a
different bowl to cool down.
Preheat oven to 375 degrees.
In a separate bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella,
Parmesan, egg, and salt and pepper. Stir together just a couple of times (do not mix
completely).
Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it
into the bowl with the cheese mixture and toss to slightly combine (there should still be
large lumps.) Add the cooled meat sauce and toss to combine.
Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the
remaining sauce over the top, then top with half the remaining mozzarella cheese.
Repeat with another layer of the coated pasta, the sauce, and the mozzarella.
Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes
before serving.

Stuffed Manicotti

Stuffed Manicotti – submitted by Sonia W.

INGREDIENTS:
1-2 packages manicotti shells (depending how fully you stuff them)
2 eggs, beaten
1 (32 ounce) container ricotta cheese
1 pound shredded mozzarella cheese,
divided
8 ounces grated Parmesan cheese
1 tablespoon Italian seasoning
2 teaspoons salt
1 teaspoon ground black pepper
1 jar pasta sauce

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix eggs, ricotta, half the mozzarella, Parmesan, Italian seasoning, salt and pepper until well combined
3. Add 1/2 cup sauce and 1 TBSP water to bottom of pan
4. Stuff UNCOOKED shells with ricotta mixture and place in a 9×13 inch baking dish.
5. Add remaining sauce and 3 TBSP water over stuffed shells and top with remaining Mozellera.
6. Bake covered in tin foil in preheated oven 45 to 60 minutes, removed tin foil and continue baking  until edges are bubbly and shells are slightly set.

Chewy Brown Sugar Cookies

Chewy Brown Sugar Cookies – submitted by Sonia W.

2 cups all-purpose flour
2 teaspoons baking powder
1 and 1/2 teaspoons cornstarch
1/2 teaspoon ground cinnamon (use 1 teaspoon if you love cinnamon)
3/4 cup butter, melted
1 and 1/4 cups brown sugar
1 large egg, room temperature
2 teaspoons vanilla extract
granulated sugar, for rolling
Directions:

Toss together the flour, baking powder, cornstarch, cinnamon, and salt in a large bowl. Set aside.

In a medium size bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain. Whisk in the egg. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.

Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes if you had it chilling for more than 2 hours.

Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Pour the granulated sugar into a bowl. Take 2 Tablespoons of dough and roll into a ball, then roll into the sugar. Bake for precisely 8-9 minutes. Remove from the oven and gently press the top of the cookie down with the back of a utensil, glass bottom or even use your fingers. You’re trying to obtain a crinkly top. Place back into the oven for 1-2 more minutes. Cookies will be puffy and still appear very soft in the middle. That’s ok. Remove from the oven and allow to cool on the baking sheet for ten minutes before transferring to a wire rack to cool completely.

Cookies stay soft and fresh for 7 whole days at room temperature. Cookies may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months and baked in their frozen state for 13 minutes.

adapted from http://sallysbakingaddiction.com/2013/12/20/chewy-brown-sugar-cookies/

Wild Rice Sidedish

Wild Rice Hotdish – Submitted by Sonia W

1 cup wild rice (raw cultured – not the cracked type, that gets mushy)
8 oz can sliced mushrooms (including liquid)
2 – 14.5 oz cans chicken broth
1/2 cup slivered almonds
2 T  funely chopped onion
1/2 cup melted butter
season to taste (I used 2 tsp Morton’s Nature’s Seasoning – yellow bottle, blue cap)
Cover
Bake at 350 for 2.0 – 2.5 hours (stir every half hour or so until liquid is absorbed)
May add cooked chicken, turkey or other meat to make full hot dish after rice is fully cooked (I used Tyson precooked chicken chunks but have used rotisserie chicken in the past – about 2 1/2 cups)

I usually make it the night before and then put in a crock pot until fully heated and rice is slightly more tender (4-6 hours on low) – great for pot lucks.

Fudgy Chocolate Cheesecake Swirl

Fudgy Chocolate Cheesecake Swirl – submitted by Sonia W.

INGREDIENTS
For the vanilla batter
8 ounces cream cheese, softened to room temperature
2/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
For the chocolate batter
10 ounces bittersweet chocolate, finely chopped
5 ounces (10 tablespoons) unsalted butter, cut into 6 pieces
3 large eggs
1/3 cup granulated sugar
1 tablespoon dark rum or espresso
1 teaspoon pure vanilla extract
Pinch table salt
Unsweetened cocoa powder, for dusting
DIRECTIONS
1. Position an oven rack in the middle of the oven and heat the oven to 300°F (150°C). Lightly grease a 9-by-2-inch round cake pan and line the bottom with parchment.
2. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sugar and continue beating until well blended and no lumps remain. Add the egg and vanilla and beat just until blended. Set aside.
3. In a medium bowl, melt the chocolate and butter in a large metal bowl over a pan of simmering water or in the microwave. Whisk until smooth and set aside to cool slightly. Using a stand mixer fitted with the whip attachment (or with a hand mixer), beat the eggs, sugar, rum or espresso, vanilla, and salt on medium high until the mixture is pale and thick, 3 to 4 minutes. With the mixer on low, gradually pour in the chocolate mixture and continue beating until well blended.
4. To combine and bake the marble cake, spread about half of the chocolate batter in the bottom of the pan. Alternately add large scoopfuls of each of the remaining batters to the cake pan. Using a knife or the tip of a rubber spatula, gently swirl the two batters together so they’re mixed but not completely blended. Rap the pan against the countertop several times to settle the batters.
5. Bake the marble cake until a pick inserted about 2 inches from the edge comes out gooey but not liquid, 40 to 42 minutes; don’t over-bake. The top will be puffed and slightly cracked, especially around the edges. It will sink down as it cools. Let the cake cool on a rack until just slightly warm, about 1 1/2 hours. Loosen it from the pan by holding the pan almost perpendicular to the counter; tap the pan on the counter while rotating it clockwise. Invert the cake onto a large flat plate or board, then remove the pan and carefully peel off the parchment.
6. Sift some cocoa powder over the cake (this will make it easier to remove the slices when serving). Invert the cake again onto a similar plate so that the top side is up and let cool completely. Cover and refrigerate until very cold, at least 4 hours or overnight, or freeze.

Make ahead and freeze: Wrap the cooled cake (unmolded as directed in the recipe) in plastic and refrigerate until firm and well chilled. Slide the cake from the plate and wrap it again in plastic. Freeze for up to a month. To serve, unwrap the cake and set it on a flat serving plate that’s been sprinkled with a little more cocoa powder. Cover with plastic wrap and thaw in the refrigerator overnight or at room temperature for an hour or two.

 

Chicken Chile Corn Chowder

Chicken Chile Corn Chowder – submitted by Sonia W.

1/2 c. plus 2 Tbls Butter
2 c. Fresh Mushrooms
1 – Onion, chopped
1 Jalapeno Chile – chopped (or 2 Tbsp canned)
1 4oz can diced green chile
1 tsp. Ground Cumin
1/2 c. Flour
1/2 tsp. Red Chile Powder
3 1/2 c. Chicken Broth
3/4 c. Half & Half
1/2 c Whipping Cream
1 c. Grated Cheddar Cheese
2 1/2 c. Whole Kernel Corn
1/4 c. Red Pepper, chopped
2 1/2 c. Shredded Chicken

 

Brown mushrooms in 2 tbsp butter, set aside. Add 1/2 c. butter to the pan and cook onion, jalapeno, green chile & cumin until onion is soft. Add flour and Chile powder – stir for 3 minutes to make a roux. Stir in broth, half & half and whipping cream. Stir until smooth and thick. Add mushrooms, cheese, corn, red peppers and chicken. Cook an additional 3-5 minutes. Serve with tortilla chips.

 

Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings – submitted by Sonia W.

INGREDIENTS:
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 (14.5 ounce) can low sodium chicken broth
1 small onion, finely diced
1 package Pillsbury Grands biscuit dough, cut or torn into pieces
DIRECTIONS:
1. Place the chicken, butter, soup, broth and onion in a slow cooker (fill with enough water to cover if needed).
2. Cover, and cook for 7 to 8 hours on low. Shred chicken to desired constancy, add biscuit dough and push under liquid. Cook for another hour on high. If sauce is too runny, add some sifted flour and stir (do not add flour prior to adding biscuits as they will absorb a lot of the liquid)

 

 

Cilantro-Soy-Lime Chicken Legs

Cilantro-Soy-Lime Chicken Legs – submitted by Sonia W.

  • 12 chicken legs
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup fresh lime juice
  • 1 tablespoon grated lime rind
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons honey
  • 2 tablespoons olive oil

Place chicken legs in a large zip-top plastic freezer bag; whisk together cilantro, lime juice, lime rind, soy sauce, honey and olive oil. Pour marinade over chicken in bag; seal and refrigerate 1 hour. Preheat grill to medium-high heat. Remove chicken from marinade, discarding marinade. Grill chicken legs 12 minutes or until done, turning occasionally.

No-Peek Stew Recipe

No-Peek Stew Recipe – submitted by Sonia W.

Yields: Makes: 6-8 servings

Ingredients

about 2 lbs of stew meat (or arm roast, cut-up in about 1 inch chunks)
2-3 potatoes, peeled and cut up into about 1-inch chunks
3 large carrots, peeled and cut up into about 1-inch chunks
1 large onion, cut up into about 1-inch chunks
black pepper, to your preference
1 15-oz can of green beans
1 15-oz can of tomato soup (or 2 cups jarred marinara sauce)
1 15-oz can of cream of mushroom soup (or cream of chicken or celery works)
Instructions

Preheat oven to 275 degrees.

Spray a 9×13 casserole dish with cooking spray. Add stew meat, potatoes, carrots, and onions. Season with a little pepper and toss together.

Dump the can of green beans, liquid and all, over the top of meat and vegetables.

Lastly, pour the tomato soup (or marinara) and cream of mushroom soup over the top. Gently combine with a spoon if you want but not necessary.

Tightly cover with foil. Place casserole dish on a cookie sheet with sides, in case of overflow. Bake at 275 degrees for 5 hours. Don’t peek! (I did mine is a crock pot on low for 8 hours)

From…http://thrivinghomeblog.com/2014/02/peek-stew-recipe/

 

Baked Ziti

Baked Ziti – submitted by Sonia W.

Servings: 12

Print Recipe
Ingredients
2 Tablespoons Olive Oil
3 cloves Garlic, Minced
1 whole Large Onion, Diced
1 pound Italian Sausage
1 pound Ground Beef
1 can (28 Ounce Can) Whole Tomatoes, With Juice
2 cans (14.5 Ounce) Tomato Sauce Or Marinara Sauce
2 teaspoons Italian Seasoning
1/2 teaspoon Red Pepper Flakes
Salt And Pepper, to taste
16 ounces, weight Ziti Or Mostaciolli, Cooked Until Not Quite Al Dente
1 tub (15 Ounce) Whole Milk Ricotta Cheese
1-1/2 pound Mozzarella Cheese, Grated
1/2 cup Grated Parmesan Cheese
1 whole Egg
Fresh Minced Parsley – optional
Preparation Instructions
Heat olive oil in a pot over medium heat. Add onions and garlic and saute for several minutes, or until starting to soften. Add Italian sausage and ground beef and cook until browned. Drain off fat, leaving a bit behind for flavor and moisture.
Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. Stir and simmer for 25 to 30 minutes. After that time, remove 3 to 4 cups of the sauce to a different bowl to cool down.
Preheat oven to 375 degrees.
In a separate bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella, Parmesan, egg, and salt and pepper. Stir together just a couple of times (do not mix completely).
Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps.) Add the cooled meat sauce and toss to combine.
Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella cheese. Repeat with another layer of the coated pasta, the sauce, and the mozzarella.
Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving.

Cinnamon Rolls

Cinnamon Rolls – submitted by Sonia W

Servings: 12

INGREDIENTS:
1 cup warm milk (110 degrees F/45
degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese,
softened
1/4 cup butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
DIRECTIONS:
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16×18-inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough long way and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff – Submitted by Sonia W. 

1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1/4 cup butter
1/3 cup sour cream
4 ounces cream cheese
1 tablespoon Worcestershire sauce
3 cups chopped mushrooms
1/8 t. paprika
1 t salt
1 t pepper
1. Combine all in slow cooker 

2. Cook on Low setting for 8 hours (suggested), or on High setting for about 5 hours.

Sour Cream Noodle Bake

Sour Cream Noodle Bake – Sumitted by Sonia W.

Ingredients

1-1/4 pound Ground Chuck
1 can 15-ounces Tomato Sauce
1/2 teaspoon Salt
Freshly Ground Black Pepper
8 ounces, weight Egg Noodles
1/2 cup Sour Cream
1-1/4 cup Small Curd Cottage Cheese
1/2 cup Sliced Green Onions (less To Taste)
1 cup Grated Sharp Cheddar Cheese

Preparation Instructions
Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.
Serve with crusty French bread.

Original: The Pioneer Woman

Chocolate Truffle Cookies

Chocolate Truffle Cookies – submitted by Sonia W.

INGREDIENTS:
4 (1 ounce) squares unsweetened
chocolate, chopped
1 cup semisweet chocolate chips
6 tablespoons butter
3 eggs
1 cup white sugar
1 1/2 teaspoons vanilla extract
1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa
powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
DIRECTIONS:
1. In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.
2. Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are 2 inches apart.
3. Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Hot Roast Beef/Ham Sandwiches

Hot Roast Beef/Ham Sandwiches – submitted by Sonia W.

Ingredients

  • 12 whole Dinner Rolls Or Small Sandwich Buns (I Used White & Whole Wheat)
  • 1 pound Thinly Shaved Roast Beef Or Ham (or Both!)
  • 1 pound Cheese (Provolone, Swiss, Mozzarella, Even Cheez Whiz!)
  • 1/4 cup Mayonnaise
  • 3 Tablespoons Grated Onion (or 1 Tbsp Dried Onion Flakes))
  • 1 Tablespoon Poppy Seeds
  • 1 Tablespoon Spicy Mustard
  • 1 Tablespoon Horseradish Mayo Or Straight Prepared Horseradish
  •  Dash Of Worcestershire
  •  Optional Dressing Ingredients: Sriracha, Hot Sauce, Dried Onion Flakes Instead Of Fresh, Garlic Powder, Pepper, Etc.)

Preparation Instructions

Slice rolls in half. Mix together mayo, grated onion, poppy seeds, spicy mustard, horseradish, and Worcestershire. Taste it and adjust ingredients however you wish.

To assemble, spread dressing on top and bottom buns. Lay on roast beef or ham, then one or two slices of cheese (I cut them to fit the small buns.) If you’re using Cheez Whiz, spread a layer on the top bun.

Wrap each sandwich in a foil square, and either keep in the fridge or bake right away. To bake the sandwiches, put them on a baking sheet in a 350 degree oven for 15 to 20 minutes. The buns should be slightly crusty and the cheese should be melted.

Great for a crowd!

From: The Pioneer Woman

Brown butter & sea salt chocolate chip cookies

Brown butter & sea salt chocolate chip cookies – submitted by Sonia W.
Serves: 24 cookies
Ingredients
2 1/4 cup all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon of sea salt, plus more for sprinkling
2 sticks (1 cup) unsalted butter
1 1/2 cups packed dark brown sugar
1/4 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 tablespoon plain greek yogurt
3/4 cup semi-sweet chocolate chips
3/4 cup milk chocolate chips (I used all semi-sweet because my husband ate all the milk chocolate)
Instructions
1. Preheat the oven to 350 degrees F.
2. Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan
over medium heat. The butter will begin to foam. Make sure you whisk consistently during this
process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan.
Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty
aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few
minutes.
3. With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk,
vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until
combined. Stir in the chocolate chips.
4. Chill your dough for 2 hours in the refrigerator, or place in freezer for 30 minutes if you are super
eager.
5. Once dough is chilled measure 1/4 cup of the dough into a ball. It doesn’t have to be perfectly rolled.
Place dough balls on cookie sheet, 2 inches apart and sprinkle each dough ball with a little bit of sea
salt.
6. Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will
look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on
the sheets and sprinkle with a little extra sea salt if desired. Remove the cooled cookies from the
baking sheets after a few minutes and transfer to a wire rack to cool completely.
Recipe by Ambitious Kitchen at http://www.ambitiouskitchen.com/2012/02/brown-butter-sea-salt-chocolate-chip-cookies/

Chicken Alfredo Roll-ups

Chicken Alfredo Roll-ups – Submitted by Sonia W.

8 lasagna noodles
2 ½ cups Alfredo sauce (optional homemade recipe below)
2 ½ cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice (plus additional for topping-optional)

Spray an 8×8 pan with non-stick spray and pour ½ cup Alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagna noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)

Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Mix about 1 ½ cups of sauce, chicken and cheese together, add garlic salt an oregano to taste. Put about 1/3 cup of mixture on noodle and spread out. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don’t come undone. Once they are all in the pan, pour the remaining Alfredo sauce over the top. Top with cheese (optional). Bake at 350 degrees for about 30 minutes, or until heated through.

The Best Garlic Alfredo Sauce

1/2 cup butter
2 ounces cream cheese
2 cups heavy cream (or substitute half and half)
1 teaspoon garlic powder
1/2  tsp. fresh minced garlic
salt and freshly ground black pepper
1/2 tsp dried oregano
2/3 cup Parmesan cheese

In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream.
Season with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.

Makes 2 ½ cups

Credit: adapted from MMM…CAFE

Pecan Cheesecake Pie

Pecan Cheesecake Pie – Submitted by Sonia W.

1 refrigerated rolled pie crust (from a 15-ounce package)
1 (8-ounce) package cream cheese, softened
1/2 cup sugar, divided
2 1/2 teaspoons vanilla extract, divided
4 eggs
1 cup corn syrup
1 1/4 cups chopped pecans

Preheat oven to 365 degrees F. Unroll pie crust and place in a 9-inch deep dish pie plate, pressing crust firmly into plate. (if you don’t have a deep pie dish you won’t be able to fit all the filling, I only fit 3/4 of the pecan filling in mine but they were still delicious)

In a medium bowl, combine cream cheese, 1/4 cup sugar, 1 1/2 teaspoon vanilla extract, and 1 egg. Beat at low speed until smooth; set aside.

In another medium bowl, beat 3 eggs. Add remaining sugar, the corn syrup, and remaining vanilla; mix well.

Spread cream cheese mixture in pie crust. Sprinkle with pecans and slowly pour corn syrup mixture over pecans.

Bake 45 to 55 minutes, or until center is set. Let cool, then refrigerate 4 hours or until ready to serve.

Twice Baked Potatoes

Twice Baked Potatoes – submitted by Sonia W.

INGREDIENTS:

4 large baking potatoes

1 cup sour cream

1/3 brick cream cheese

1/2 cup milk (or to desired creaminess)

6 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon pepper

½ teaspoon garlic salt

1 cup shredded Cheddar cheese

12 slices bacon

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).

Bake potatoes in preheated oven for 1 hour.

Meanwhile, Cook bacon, drain, crumble and set aside.

When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise

and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk,

butter, cream cheese, salt, pepper, and garlic salt. Mix with a hand mixer until well blended

and creamy.

Add cheese and bacon, mix well

Spoon the mixture into the potato skins.

Bake for another 15 minutes.