Saturday, August 10, 2013

Easy Homemade Chocolate Turtle Cake

Ingredients 1 cup chocolate chips 2 cups pecans 3/4 cup melted butter 1/2 cup evaporated milk 1 (14 ounce) bags caramels 1 1/3 cups water ( or as called for by your cake mix) 1/3 cup oil ( or as called for by your cake mix) 3 eggs ( or as called for by your cake mix) 1 (18 ounce) boxes German chocolate cake mix Directions Prepare cake mix as directed. Pour 1/2 of the batter in a 13x9 inch pan. Bake at 350 for 15 minutes. Remove and let cool. In a double boiler, add carmels, milk and butter and stir constantly till melted. Pour melted carmel over cooling cake. Sprinkle on top 1 cup of pecans& chocolate chips. Pour remaining batter on top and bake for an additional 20 minutes. Enjoy

Breakfast Enchiladas

Ingredients: (Serves 1 lb sausage 2 cups shredded cheddar cheese 8 (8 in) flour tortillas 6 eggs 1 T all-purpose flour 2 cups of half and half 3 oz of real bacon bits Directions: Simply cook the sausage in a frying pan. Once cooked stir together the sausage, 1 cup of the cheese, and half of the bacon bits. Place an 1/8th of the mixture in the center of a tortilla and roll them up. Place them seem side down in a greased baking dish. Repeat until all tortillas are used. In another bowl beat the eggs and flour. Mix in the half-and-half and pour over the tortillas in the pan. You can either cook immediately or cover and put in the refrigerator until morning. Pre-heat oven to 350 degrees. Sprinkle remaining cheese and bacon bits over the tortillas. Cover with foil and bake for 35 min. Uncover dish and bake 10 min longer.

Tuesday, August 6, 2013

Turtle Cheesecake Bars

Turtle Cheesecake Bars Turtle Cheesecake Crust 3 cups finely chopped pecans 1 stick unsalted butter, melted 1/3 cup sugar 1/4 teaspoon salt Cheesecake Filling 24 oz cream cheese, softened 1/4 cup full-fat Greek yogurt or sour cream 3/4 cup sugar 1 tablespoon vanilla 3 large eggs 1 cup semi-sweet chocolate chips Toppings 1 cup coarsely chopped pecans, toasted 1 11-oz bag caramel candy, unwrapped 1 cup semi-sweet chocolate chips 6 tablespoons milk, divided Preheat oven to 300 degrees. Line a 13x9 pan with parchment paper, so that parchment extends over long side of pan. In a bowl, mix crust ingredients together with a fork; press mixture onto bottom of prepared pan. Bake crust for 20 minutes; while crust bakes, prepare filling. Cream together cream cheese, yogurt or sour cream, sugar and vanilla. Beat in eggs, one at a time. After crust bakes, remove from oven and immediately sprinkle on 1 cup of semi-sweet chocolate chips. Pour filling over chocolate chips and return to oven; bake for 50 minutes. Allow cheesecake to cool for about hour, then place in refrigerator to chill overnight. When ready to serve, remove cheesecake from pan using parchment paper and place on serving platter, then prepare toppings: Toast pecans in oven for 10 minutes at 350 degrees. Unwrap caramels and place in a microwave safe bowl, along with 4 tablespoons milk. Microwave in 30 second intervals until caramels have melted and sauce is smooth. Pour caramel sauce over cheesecake and immediately sprinkle on toaste and chopped pecans. Place chocolate chips in a microwave safe bowl, along with 2 tablespoons milk, and microwave in 30 second intervals, about 2 minutes total. Stir until smooth and drizzle over caramel-pecan topping. Allow chocolate to set before serving. ┊  ┊  ┊  ┊