Baked Cauliflower

I doubled the recipe for Recipe Club!

1 large head cauliflower, cut into florets
1 tablespoon extra-virgin olive oil
Salt and ground fresh black pepper to taste
¼ teaspoon black pepper
1 tablespoon garlic clove, minced
1 teaspoon paprika
½ cup grated Parmesan cheese
Fresh parsley, chopped
Directions:
Preheat oven to 400 degrees F.
Line a baking sheet with foil.
In a large bowl, add cauliflower florets, olive oil, salt, pepper, garlic and paprika and mix everything well to combine.
Transfer everything to the prepared baking sheet. The florets should be in a single layer.
Bake the cauliflower for 15 minutes.
Turn the florets to the other side, sprinkle with the Parmesan cheese and bake 15 more minutes.
Serve in a casserole and garnish with parsley

Pecan Pie Cheesecake

Ingredients

For the Crust

• 1-3/4 cups vanilla wafer crumbs (made from vanilla wafers)
• 1/4 cup light brown sugar, packed
• 1/3 cup unsalted butter, melted

For the Pecan Filling

• 1 cup granulated sugar
• 2/3 cup dark corn syrup
• 1/3 cup unsalted butter
• 2 large eggs, lightly beaten
• 1-1/2 cups pecans, chopped
• 1 teaspoon vanilla extract

For the Cheesecake Filling

• 3 - 8 ounce packages of cream cheese, softened
• 1-1/4 cups light brown sugar, packed
• 2 tablespoons all-purpose flour
• 4 large eggs
• 2/3 cup heavy whipping cream
• 1 teaspoon vanilla extract

For the Garnish

• 1 can of Dulce De Leche(this is found in the hispanic section at the grocery store; I found it at Walmart)
• 2/3 cup pecan halves
• 2 tablespoons granulated sugar
• 2 tablespoons water

Instructions

For the Crust:

1. Preheat oven to 350 degrees.
2. Combine the vanilla wafer crumbs and brown sugar.
3. Add the melted butter, stirring to combine.
4. Press evenly into bottom and up the side (about 1-inch or half way up) of a 9-inch springform pan.
5. Bake for 6 minutes.
6. Let Cool.

For the Pecan Filling:

1. In a medium saucepan, stir together (*COLD*) the sugar, corn syrup, butter, eggs, pecans and vanilla; bring to a boil over medium-high heat, stirring well.

TIP: Make sure the eggs are thoroughly mixed in before adding heat.

1. Reduce heat to low, and simmer stirring when needed (about once ever minute) 6 minutes.
2. Pour into prepared crust. Set aside.

For the Cheesecake Filing:

1. Reduce oven temperature to 325 degrees.
2. Beat the cream cheese until creamy.
3. Add the brown sugar and flour beating until fluffy.
4. Add eggs, one at a time beating just until combined after each addition.
5. Stir in cream and vanilla.
6. Pour cheesecake mixture over pecan filling.

TIP: For protection - I always place my cheesecake on a cookie sheet.

1. Bake for 1 hour.
2. Turn oven off and leave cheesecake in oven with oven door closed for 1 hour.
3. Run a knife around edges of cheesecake to release sides. DO NOT TAKE OUT OF PAN.
4. Let cool 30 minutes on wire rack and place in refrigerator to cool completely (ideally overnight).
5. Release the sides of the springform pan and place the cheesecake on a platter or cake plate.

For the Garnish:

1. Empty the can of Dulce De Leche into a microwave safe bowl and heat on high for 30 seconds or until the caramel is easy to spread.
2. Spread on the top of the cheesecake to the sides but not over the edge.
3. Spread pecans on a sheet pan.
4. Preheat oven to 350 degrees.
5. Place pecans in oven and toast.
6. In a small saucepan add toasted pecans, sugar and water.
7. Over medium high heat, bring sugar mixture to a boil, reduce heat and cook until the syrup thickens, the pecans are fully coated and most of the moisture is absorbed.
8. Pour pecans onto a piece of parchment paper to cool.
9. When cooled, decorate the top of the cheesecake.
10. Store in refrigerator.

NOTE: TAKE THE CHEESECAKE OUT OF THE REFRIGERATOR 30 MINUTES BEFORE SLICING!

taken from ladybehindthecurtain.com

Tiffany 2017

Pesto and Sundried Tomato Cheese Ball- Halloween Brain

Ingredients:
2- 8 ounce packages of cream cheese (divided)
1/2 cup feta cheese
1/2 cup Parmesan cheese
1/3 cup pine nuts
1/3 cup pesto
1/4 cup chopped sun dried tomatoes

Combine all the ingredients (minus one of the packages of cream cheese) in a large bowl. Use an electric hand mixer to blend ingredients together until smooth.

Use a rubber spatula to form the cheese into an oval shape. Refrigerate until firm.

Transfer cheese ball to your dish

With the remaining package of room temperature cream cheese, use a zip-lock bag to pipe the top of the oval in the shape of a brain.

You can adapt this by shaping into a regular ball and roll it in Parmagean cheese or pine nuts.

Serve with crackers

Creamy Parmesan Carbonara Chicken

For the chicken:

2 large boneless and skinless chicken breasts, halved horizontally to make 4 filets
(I just used a package of chicken tenders from Lee's)
2 heaping Tbs flour
3 Tbs finely grated fresh Parmesan cheese
salt and pepper

For the Sauce:

1 Tbs olive oil
2 tsp butter
8 ounces bacon
1 small onion, chopped
6 large cloves garlic, Minced or finely chopped (I only used 2!)
1 1/2 cups half and half
1/2 cup finely grated Parmesan cheese
1/2 tsp cornstarch mixed with 2 tsp water

Instructions:

1. Season the chicken with salt and pepper. In a shallow bowl, combine the flour and parmesan cheese. Dredge seasoned chicken in the flour mixture and set aside.

2. Heat the oil and butter in a large non stick pan or well-seasoned cast iron skillet over medium high heat until butter has melted and pan is hot. Fry the chicken until golden on each side, cooked through and no longer pink. Transfer onto a warm plate.

3. Add the bacon strips to the pan and fry until crispy. Drain off excess fat, keeping about 1 tsp worth in the pan. Add the onion and garlic and fry until onion is transparent. Reduce heat to low and add the half and half. Bring the sauce to a gentle simmer; season with a little salt and pepper to your taste. Add in the parmesan cheese, and allow the sauce to simmer until the parmesan cheese has melted slightly. (If sauce is too runny to your liking, add the cornstarch/water mixture into the center of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).

4. Add the chicken back into the pan to serve.

5. Serve with steamed vegetables (broccoli and/or cauliflower work best), over zucchini noodles, your favorite pasta, or rice.


from Cafe Delites