5 Minute Rocky Road Fudge

This is a new favorite. From Carla Hall, on The Chew.

1Tbsp butter to grease the baking dish
1 10-oz bag bittersweet chocolate chips
1 14-oz can sweetened condensed milk
2 1/2 cups salted peanuts
2 cups mini marshmallows

Line a 9x9" baking dish with parchment paper, leaving a 2" overhang on each side of pan.  Grease with the butter.  In medium saucepan over medium-high heat, add the chocolate chips and sweetened condensed milk.  Cook, stirring continually until chocolate is melted and moisture is combined. Remove from heat. Gently stir in the nuts and marshmallows. Spread into the prepared pan.

Allow to set at room temp or frig until firm, about 1 hour.  Using parchment overhang, lift fudge out of pan and cut into 1" squares.  

Pumpkin Cheesecake

·                   3 8-oz. blocks cream cheese, softened

·       1 15-oz. can pumpkin purée

·       4 large eggs

·       3/4 c. sugar

·       1/2 c. light brown sugar

·       1/4 c. sour cream

·       2 tsp. pure vanilla extract

·       2 tbsp. all-purpose flour

·       1 tsp. pumpkin pie spice

·       1/2 tsp. cinnamon

·       1/4 tsp. kosher salt

·       CRUST:

        24 whole golden Oreos

·       6 tbsp. melted butter

DIRECTIONS

1.     Preheat oven to 350º and position an oven rack in the middle of the oven.

2.     Make cheesecake: In a large bowl using a hand mixer or in the bowl of a stand mixer using the paddle attachment, beat cream cheese until smooth. Add pumpkin purée, eggs, sugars, sour cream, vanilla, flour, pumpkin pie spice, cinnamon, and a generous pinch of salt and beat until combined and no clumps remain. Set aside.

3.     Make crust: In a large Ziploc bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Stir until crumbs are completely coated and moist.

4.     Coat a 9" springform pan with cooking spray and press Oreo mixture into pan and 1/3 of the way up the sides, packing tightly. Pour cheesecake filling over crust.

5.  Double wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Bake as directed.

 6.  Turn oven off, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove pan from water and unwrap foil. Refrigerate cheesecake until totally chilled, at least 4 hours and up to overnight.

 7.   Serve with whipped cream or Cool Whip, if desired.

Carnival Cruise Line's Chocolate Melting Cake

Did the "behind the scenes" tour of the ship and was gifted this recipe!

6 oz. dark chocolate
6 oz. butter
4 eggs
6 oz. sugar
2 oz. flour

Melt the chocolate and the butter.  Mix the eggs and sugar and whisk for a few minutes, add flour.  Add the egg mix to the melted chocolate and mix.  Pour the mix into a greased mold. Bake directly in the oven at 390 degrees for 14 minutes  (yes that is 3 9 0).  

Note: make sure that the eggs are at room temperature and chocolate is warm enough while making the mixture.  Serve warm with ice cream or fruit garnish.

Serves 4

Strawberry Tres Leches Cake

1 box white cake mix
1/2 c oil
4 large egg whites
16 oz. fresh strawberries
2 cups heavy cream
1 can (14oz) sweetened condensed milk
1/2 c evaporated milk
1/4 cup powdered sugar
1 tsp. vanilla
1/4 tsp salt

1. Preheat oven to 350.  In a large bowl, whisk the cake mix, oil, and 1+1/4 cups water until smooth. In a large bowl, using an electric mixer, beat the egg whites at medium speed until stiff peaks form, about 3 min. Carefully fold the egg whites into the batter just to blend.
2. Gently pour the batter into a buttered 9x13 baking dish. Bake 35-40 min.  Let cool in the dish on a wire rack for 1 hour.
3. Stem half the berries and place in a blender with 1/2 cup cream, sweetened condensed milk, and evaporated milk. blend on high until smooth. Pour through fine mesh strainer into bowl. Using a skewer, poke holes all over the cake, through to the pan bottom. Slowly pour the milk mixture over the top and let it soak into the cake. Cover and refrigerate 4 hours min.
4. In a large bowl, using electric mixer, beat the remaining 1+12 cups cream at high speed until soft peaks form. Beat in the sugar, vanilla, and salt. Top cake with the whipped cream. Stem and slice the remaining berries and scatter over the cake. Store in refrigerator.

* Next time i will cut the cake in half horizontally, pour half the milk mixture over it, and then top with top layer, pour remaining milk over that, so that the milk mixture really gets a chance to soak in. Recipe from Rachel Ray magazine, July 2017

Pioneer Woman's Hamburger Soup

SERVINGS:

12 Servings

INGREDIENTS

▪   2-1/2 pounds Ground Chuck

▪   1 whole Large Onion, Diced

▪   2 stalks Celery, Diced

▪   3 cloves Garlic, Minced

▪   1 can (14.5 Ounce) Can Whole Tomatoes

▪   3 cups Beef Stock Or Beef Broth, Plus More As Needed

▪   1 whole Yellow Bell Pepper, Seeded And Diced

▪   1 whole Red Bell Pepper, Seeded And Diced

▪   1 whole Green Bell Pepper, Seeded And Diced

▪   4 whole Carrots, Peeled And Sliced On The Diagonal

▪   5 whole Red Potatoes, Cut Into Chunks

▪   3 Tablespoons Tomato Paste

▪   1/2 teaspoon Kosher Salt (more To Taste)

▪   1/2 teaspoon Black Pepper, More To Taste

▪   2 teaspoons Dried Parsley Flakes

▪   1/2 teaspoon Ground Oregano

▪   1/4 teaspoon Cayenne Pepper (more To Taste)

INSTRUCTIONS

In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)

Return the pot to the heat and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15-20 more minutes, until potatoes are tender but not overly mushy.

Soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust seasonings, adding more salt if needed.

Serve with crusty bread!