Foodie Blogroll : Contests and Rewards

Foodie Blogroll : Contests and Rewards

Leave a comment please

I would love for whoever visits my site to leave a comment on anything thats on your  mind.,What your going to do today just something to let me know you were here. and if you would like to be my friend on line just check out everthing on my site befor you leave Thank-you

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Comming in November--A give away

Starting in November , I will be giving away a 25.00  resturant gift card
so come and join me the rules will come later just watch my site for further
details

Brought to you by pillsbury

can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

2

teaspoons olive oil

1 1/2

cups shredded Italian cheese blend (6 oz)

3

medium plum (Roma) tomatoes, sliced

2

tablespoons fresh basil strips

Loveing Chocolate

 

Baking by never Bashful with ButterSamatha and hershey

Dulce de Leche Cheesecake Squares
Time: 9 3/4 hr (includes chilling) (45 minutes active time)
Makes 64 (1-inch) petits fours

For crust
3 1/2 oz graham crackers, crumbled (1cup)
2 tablespoons sugar
3 tablespoons unsalted butter, melted

For filling
1 teaspoon unflavored gelatin (from a 1/4-oz envelope, will just about half of envelope)
1/4 cup whole milk
8 oz cream cheese, softened
2 large eggs
3/8 teaspoon salt
1 cup dulce de leche (12 1/2 oz) (recipe follows)

For glaze
3 oz fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
1/2 stick (1/4 cup) unsalted butter, cut into pieces
2 teaspoons light corn syrup

Make crust: Put oven rack in middle position and preheat oven to 325°F. Line bottom and sides of an 8-inch square baking pan with 2 sheets of foil (crisscrossed), leaving a 2-inch overhang on all sides.

Finely grind crackers with sugar and a pinch of salt in a food processor. With motor running, add butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then cool in pan on a rack 5 minutes.

Make filling: Sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften. Beat together cream cheese, eggs, salt, and gelatin mixture in a bowl with an electric mixer at medium speed until well combined, about 2 minutes, then stir in dulce de leche gently but thoroughly. Pour filling over crust, smoothing top, then bake in a hot water bath (I was able to fit mine in a 9×13-inch baking pan) in oven until center is just set, about 45 minutes. Cool cheesecake completely in pan on rack, about 2 hours. Chill, covered, at least 6 hours.

Glaze cake within 2 hours of serving: Heat all glaze ingredients in a double boiler or a small metal bowl set over a saucepan of barely simmering water, stirring until smooth, then pour over cheesecake, tilting baking pan to coat top evenly. Chill, uncovered, 30 minutes.

Lift cheesecake from pan using foil overhang and cut into 1-inch squares with a thin knife, wiping off knife after each cut. (Don’t skip this step! A clean knife is essential for uber-neat squares.)

Note: Cheesecake (without glaze) can be chilled up to 3 days.

Dulce de Leche (Milk Caramel)

Pour 1 can (14 oz.) sweetened condensed milk into top of double-boiler pan; cover. Place over boiling water. Cook over low heat, stirring occasionally, for 40 to 50 minutes, or until thick and light caramel-colored.

Remove from heat. Whisk until smooth

I need more chips

Nothing like chps and dip home made

Country Cooking

Well country cooking to me is when your husband get up in the morning and says ,I would like some pork chops and gravy ha ha ,so you get up and start breakfast your talking for five people so you open one package of pork chops, three pounds of potatoes of course that special white gravy, oh boy,and three dozen eggs can you beleive, well i only did large brealfast on the weekend because i worked and through the week it would have been a little hard because you have to get up so earley.
I have some wonderful recipes on my blog that i want to share and hope you will leave me you blog so i can look and see what you have i love to cook and i get tired of the same old thing i mke recipe up as i go whe it gets delish i am done and it is so good.
You know what i find is always make sure you have the right utencils to work with it is so important and you will find how much eaiser it is to cook and bake or fry whatever you want to do
I would like everyone to try my cream of crab it is so good i usally go to a resturant and its either to thick to thin not seasoned enough, the is the same with my regular crab soup the cream of crab don.t take long but my regular crab taked quite awhile, and if you like if you don.t see it i will send it to you all yo have to do is give me a way to get in touch with you and i will be happy to share.