Chocolate Caramel Cheesecake|
2 cups crushed vanilla wafers
6 tablespoons butter, melted
l-14 oz. package vanilla caramels (about 48 caramels)
l-5 oz. can evaporated milk
l cup chopped pecans, toasted
l-8 oz. package cream cheese, softened
1/2 cup sugar
l teaspoon vanilla
1/2 cup semisweet chocolate pieces, melted and slightly cooled.
Optional: Caramel ice cream topping, whipped cream and chocolate curls
Preheat oven to 350º. Combine crushed vanilla wafers and melted butter. Press onto the bottom and up about 2 inches on a springform pan. Bake for 10 minutes. Cool and set aside.
In a saucepan, combine unwrapped caramels and evaporated milk. Cook and stir over low heat until smooth. Pour into prepared crust. Top with the l cup pecans. Chill.
For filling, combine cream cheese, sugar, and vanilla; beat with an electric mixer on medium speed until combined. Add eggs, beating on low speed just until combined (do not overbeat). Stir in melted chocolate. Pour over caramel-nut layer in pan. Bake about 40 minutes or until a 2 1/2 inch area around the outside edge appears set when gently shaken. Cool in pan on a wire rack for 15 minutes. Loosen from side of pan; cool completely on wire rack. Cover and chill for at least 4 hours or up to 24 hours. To serve, let stand at room temperature for 20 minutes. Garnish with caramel topping, whipped cream, and chocolate curls. Makes 12 servings.
Home-Style Green Bean Bake
l can condensed cream of celery soup or cream of mushroom soup
1/2 cup shredded cheddar cheese or American cheese
l 2-oz. jar diced pimiento, drained (optional)
2- 9-oz. packages frozen cut green beans, thawed and drained
l -16-oz. can cut wax beans, drained
1/2 can (3/4 cup) french-fried onions
Preheat oven to 350º. Combine soup, cheese, and pimiento. Stir in green beans and wax beans. Transfer to an ungreased 1 1/2 quart casserole. Bake for 35 minutes.
Remove from oven; stir. Sprinkle with onions. Bake about 5 minutes more or until heated through. Serves 6.
l pound sliced bacon, diced
l medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups (8 ounces) shredded cheddar cheese
1-1/2 cups (12 ounces) small curd cottage cheese
1-1/4 cups shredded Swiss cheese
In a large skillet, cook bacon and onion until bacon is crisp; drain. Combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 9 x 13 inch baking dish.
Bake, uncovered, at 350º for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting. Yield: 12 servings.