Peppermint Chocolate Cheesecake Bars

I cut this recipe out of a magazine a few years back and have been staring at the beautiful picture every time I open my homemade cookbook. So I finally decided to try it for a cookie exchange and it was DE-licious. You will be so happy with the result. But just a warning- cut them into small squares or you will be sick. They are that good.

(Courtesy of Food Network)

Crust:
20 chocolate wafer cookies (Oreos)
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/4 teaspoon fine salt

Filling:
8 ounces semisweet chocolate, finely chopped
8 ounces cream cheese, room temperature
2/3 cup sugar
1/2 cup sour cream
2 large eggs, room temperature

Glaze:
4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon light or dark corn syrup
2 tablespoons sour cream, room temperature
1/2 cup crushed candy canes (see Cooks Note)

Directions
Preheat oven to 350 degrees.
For the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.

Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. Blend the cream cheese, sugar, and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth. Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Cool on a rack.

For the Glaze: Put the chocolate, butter and corn syrup in microwave safe bowl. Heat glaze in the microwave at 75 percent power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight. Cut into small bars or squares. Serve chilled or room temperature. Store cookies covered in the refrigerator for up to 5 days.

Cook's Note: To crush the candy canes, remove wrappers and place in a resealable plastic bag. Use a rolling pin to roll and break the candy up into small pieces, about 1/4 inch or so. (I personally think this is a joke. I tried it and it didn't work. I found a ziplock and a hammer to be much more appropriate!)

Christmas Morning Sticky Buns

If you make these sweet rolls on Christmas eve, you can put them in the refrigerator overnight and they will be perfect to bake and eat warm on Christmas morning!

SWEET DOUGH:
3/4 c. buttermilk, warm
2 1/4 tsp. instant yeast
1/4 c. sugar
6 Tbsp. butter, melted and cooled until warm
3 large eggs
4 1/4 c. all purpose flour
1 1/4 tsp. salt

1. Combine yeast and sugar in mixing bowly, add warm buttermilk, stir and let sit for 15 minutes or until yeast is bubbly. Add eggs, salt, melted butter and two cups of flour and m ix until smooth. Addremaining flour and mix until dough leaves the sides of the mixer but still sticks to the bottom of the mixer. If dough isn't doing this, add more flour 1 Tbsp. at a time until dough leaves sides. Mix until smooth. Place dough in an oiled blow and raise until doubled in size, about two hours.

NUT TOPPING:
1/2 c. packed light brown sugar
1/2 c. light corn syrup
4 Tbsp. butter
1/8 tsp. salt
1/2 tsp. vanilla
2 c. pecans, toasted and chopped coarse

FILLING FOR BUNS:
3/4 c. packed light brown sugar
2 tsp. cinnamon
1/4 tsp. cloves (optional)
pinch of salt
flour for the counter
2 Tbsp. melted butter, plus extra for the pan

1. (The nut topping goes in the bottom of your 13x9 pan first. You will add the rolls on top, bake it, and then flip it onto a platter, so the yummy carmel/nuts is on top.) For the nut topping, bring the brown sugar, corn syrup, butter, and salt to a simmer in a small saucepan over medium heat. Stir in the vanilla and pecans. Spread the mixture in the bottom of your greased 13 x 9 pan.

2. For the filling, mix the brown sugar, cinnamon, cloves, and salt together in a small bowl. Turn the dough out onto a lightly floured counter and roll or press into a 12 x 16 inch rectangle. Brush the dough with melted butter. Sprinkle the filling over the dough, leaving a 3/4 inch border along the top edge. Press on the filling to adhere it to the dough. Roll the dough into a tight cylinder and pinch the seam closed. Roll the cylinder over so that it is seam side down. Pat the ends to even out.

3. Slice the cylinder into 12 evenly sized buns, using a serrated knife. Arrange the buns cut side down on top of the nut topping in the baking dish. Let rise in a warm place until rolls have doubled in size, 1 1/2 or more hours. (If you want to eat these in the morning, make them at night, and stick in refrigerator overnight. They will be perfect for baking in the morning! The cold slows down the yeast.)

4. Adjust the oven rack to the lowest position and heat the oven to 350 degrees. Bake until the buns are golden and puffed, 25 to 30 minutes. Let the buns cool in the pan for 5 minutes before flipping out onto platter. (Put platter or cookie sheet on top of pan, firmly hold edges of both pans, and flip them so the hot one is on top. Careful, it is hot!) Scrape any leftover filling onto the top of the buns.

Ambrosia Crunch

This is about the best sweet snack mix I've ever had. It is simple to prepare and sure to please the palate. Wrap it in cellophane bags with pretty ribbon for a great presentation.

3 c. rice chex
3 c. corn chex
3 c. cheerios
2 c. stick pretzels
2 c. peanuts
12 oz. plain M&Ms
12 oz. peanut M&Ms
12 oz. white chocolate chips

Combine all ingredients, except for white chocolate in a large bowl. Melt white chocolate slowly in microwave, one minute at a time at half power, stirring after each minute. Pour over mix and stir thoroughly. Pour onto waxed paper and let cool. Break apart and enjoy!

Tropical Pudding Cake

This cake is simply fantastic. Every time I serve it, people comment that they need the recipe. So here you go! It's light and refreshing, but really yummy. I got this recipe from an old Southern cook and it's sort of a "dump it all in and mix it up" kind of recipe. Easy and delicious!

Ingredients:
1 yellow cake mix
1 can mandarin oranges, not drained
3/4 c. canola oil or butter
4 eggs
16 oz. cool whip
1 can crushed pineapple (not drained)
2 small boxes instant vanilla pudding
1/2 c. chopped walnuts

Directions: Mix together cake mix, mandarin oranges, oil (or butter), and eggs until thoroughly mixed. Pour into two or three round cake pans. (Three layers just makes the cake look fancier, but two works just as well.) Bake at 350 degrees. For two pans, it takes 30-33 minutes; for three pans, it takes about 25 minutes. (Ovens vary, so be cautious. A sure way to dry out a cake is to overbake it. I like to err on the side of slightly underbaked.)

For frosting, combine cool whip, crushed pineapple, pudding mix, and walnuts and mix well. If cakes aren't cooled yet, put frosting in the fridge until you are ready to use it.

Cool cakes, and frost between layers, sides, and top. I like to garnish with pineapple or walnuts. Last night I used raspberries, since I had them and it looked great. Just use whatever you have on hand. Refrigerate until serving.