Christmas Recipes: March 2010

Monday, March 15, 2010

[CHRISTMAS-RECIPE] Decadent Chocolate-Peanut Butter Cheesecake

Decadent Chocolate-Peanut Butter Cheesecake

Source Better Homes and Gardens Magazine - Feb 2010

Ingredients
18 chocolate graham cracker squares, finely crushed (1 1/2 cups)
1/2 cup butter, melted
2 Tbsp. sugar
2 8-oz. pkg. cream cheese, softened
1 cup creamy peanut butter
1/4 cup sugar
3 eggs
1-1/2 cups semisweet chocolate pieces
2 Tbsp. milk
1/2 tsp. vanilla
Peanuts (optional)

1. Preheat oven to 300 degreesF. Combine crackers, melted butter, and 2 tablespoons sugar. Press into bottom and 1 inch up sides of a 9-inch springform pan; set aside. In bowl beat 1 package cream cheese with electric mixer until smooth. Beat in peanut butter and 1/4 cup sugar until combined. Fold in 1 lightly beaten egg; set aside.
2. In saucepan stir chocolate over low heat until melted and smooth. Remove from heat. Cube remaining cream cheese; add to chocolate. Stir to combine. Stir in milk and vanilla until smooth. Fold in 2 lightly beaten eggs. Spread half the chocolate mixture into pan. Carefully spread all the peanut butter mixture over layer. Evenly spread remaining chocolate mixture.
3. Bake 45 minutes or until top is set when lightly shaken. Outer 2 inches of the top will be slightly puffed and dry-looking; center will look darker and wet. Cool in pan on rack 15 minutes. Use a small sharp knife to loosen crust from sides; cool completely on rack. Cover; chill 4 hours. Let stand at room temperature 15 minutes before serving. Sprinkle with peanuts. Makes 16 servings.

Nutrition Facts
Calories 404, Total Fat (g) 31, Saturated Fat (g) 15, Monounsaturated Fat (g) 5, Polyunsaturated Fat (g) 1, Cholesterol (mg) 85, Sodium (mg) 233, Carbohydrate (g) 26, Total Sugar (g) 21, Fiber (g) 2, Protein (g) 8, Calcium (DV%) 2, Iron (DV%) 4, Percent Daily Values are based on a 2,000 calorie diet

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Saturday, March 6, 2010

[CHRISTMAS-RECIPE] Pecan Squares #2

* Exported from MasterCook *
                             Pecan Squares #2
Recipe By     :Dan Strackbein - Rochester Deli
Serving Size : 15    Preparation Time :0:00
Categories    :
Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
1                cup unsalted butter -- at room temperature
2               cups flour
     1/2           cup packed brown sugar
     1/2      teaspoon salt

                        Caramel Pecan Filling
1                cup unsalted butter
1                cup pure maple syrup -- or use 2% maple syrup
1 1/2           cups packed brown sugar
1                cup heavy whipping cream
5               cups pecan pieces
To make the cookie crust: Coat a 13x9" baking pan with vegetable oil spray. Preheat oven to 350 degrees.
In bowl, combine butter, flour, brown sugar and salt. Press onto bottom of baking pan. Bake at 350 degrees 15 minutes.
Prepare Caramel Pecan Filling: In a heavy bottomed pan, melt butter with maple syrup and brown sugar. Bring to a boil and boil 3 minutes. Remove from heat and add cream and pecans.
Pour filling evenly onto cookie crust. Bake at 350 degrees 30 minutes. Remove from oven and cool completely before cutting into bars. Store uneaten bars in a tightly sealed container.
Formatted by Colleen aka Tizzy Girl March 6, 2010
Description:
"These bars are loaded with pecans and has a caramel baked layer on top of a cookie crust for a classic Southern Treat!"
Source:
"Milwaukee Journal Sentinel Newspaper Feb 17, 2010"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 442 Calories; 31g Fat (61.0% calories from fat); 2g Protein; 42g Carbohydrate; trace Dietary Fiber; 88mg Cholesterol; 92mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 6 Fat; 2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0