Thursday, November 26, 2015

Frozen Yeast Roll baking instructions

Thaw in 100 degree oven free of drafts, or in fridge overnight

Rise for 2-3 hours

Bake @ 375 Degrees for 10 to 14 min

Tuesday, November 24, 2015

Pecan Cheesecake Squares

Pecan Cheesecake Squares


For the shortbread layer
  1. 1 1/2 cups all-purpose flour
  2. 3/4 cup firmly packed light brown sugar
  3. 1/2 cup butter, softened
  4. 1/2 cup finely chopped pecans
For the cheesecake layer
  1. 2 (8-ounce) packages cream cheese, softened
  2. 1/2 cup sugar
  3. 1/2 cup milk
  4. 2 teaspoons vanilla extract
For the pecan pie layer
  1. 3/4 cup firmly packed brown sugar
  2. 1/2 cup light corn syrup
  3. 1/3 cup butter, melted and cooled slightly
  4. 3 large eggs, lightly beaten
  5. 1/4 teaspoon salt
  6. 1/2 teaspoon vanilla extract
  7. 1 1/2 cups pecans


  1. Preheat oven to 350.
  2. For the shortbread layer: In a medium bowl, combine flour and 3/4 cup brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup pecans. Press mixture evenly into bottom of a greased 9x13" baking pan. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes.
  3. For the cheesecake layer: Place the cream cheese in the bowl of a stand mixer outfitted with a paddle attachment, and beat at medium speed until smooth. Beat in sugar. Add milk and 2 teaspoons vanilla, and beat until combined. Pour the cream cheese mixture over the cooled shortbread layer. Bake for 15 minutes; remove from oven and cool slightly, about 10 minutes.
  4. For the pecan pie layer: In a medium bowl, combine the remaining 3/4 cup brown sugar, corn syrup, and melted butter. Gently stir in the eggs, salt, and remaining 1/2 teaspoon vanilla extract. Stir in 1 1/2 cups pecans. Pour pecan mixture over cooled cheesecake layer. Bake for 35-40 minutes, or until center is set and pecan pie layer is a rich brown color.

Friday, November 6, 2015

southwest skillet chili mac


olive oil – 2 tbsp
red onion – 1 medium, finely diced
green pepper – 1/2, finely diced
garlic cloves – 3, minced
beef – 1 pound (500 g), ground
chili powder – 1 1/2 tbsp
cumin – 1 tsp
cayenne pepper – 1/4 tsp
salt and pepper – use very generously
diced tomatoes – 1 15 oz (400 g) can, with liquid
tomato paste – 1 6 oz (140 g) can
water – 1 1/2 cups
corn – 1/2 cup, canned, drained
black beans – 1 15 oz (400 g) can, drained and rinsed
macaroni – 1 1/2 cups, uncooked
cheddar cheese – 1 1/2 cups, shredded


Heat the oil over medium low heat in a large cast iron skillet, dutch oven or oven-safe saute pan.
Add the onions and pepper and cook until beginning to soften – about 4 minutes then add the garlic and cook for another minute or two.
Increase the heat to medium high and add the ground beef, breaking it up well with a wooden spoon and cook until browned.
Add the chili powder, cumin, cayenne and salt and pepper and mix well.
Stir in the tomatoes, tomato paste, water, corn, beans and macaroni – mixing well.
Cover and simmer for about 15 minutes, stirring occasionally – until the pasta is just tender.

Stir in half of the cheese, then sprinkle  the rest on top and put in the top third of your oven with the broiler on 400 F (200 C) and allow the cheese to brown, then serve.

Tuesday, November 3, 2015

Amazing Muffin Cups

Recipe published by Johnsonville and Egg-Lands Best brands.