Baked Brie

I absolutely LOVE brie cheese. It's got a great, mild flavor and it's very smooth and creamy...bake it up with a berry sauce on top and it's to die for!! This is a super easy recipe you can throw together in minutes and it's sure to impress any crowd! Sorry I didn't take a lot of pictures but I promise it's easy enough that you won't need step by step pics. Give it a try for your next get together!

BAKED BRIE WITH RASPBERRY SAUCE

What you need for the baked brie:
1 large wheel of brie (or 2 small- I always get mine at Sam's Club so I use one large ~16oz)
12-14oz of raspberries (really any berry would work, I like how the raspberries break down so if you use strawberries, you may want to cut them down a little)
3/4 cup brown sugar
1/3 cup water
1/4tsp dried mustard
1/4 tsp ground allspice
1/4tsp ground cloves
1/4tsp ground ginger
Crackers or apple slices for dipping

To make the baked brie:
1. Preheat your oven to 325 degrees F. Line a pie pan with foil or parchment paper.
2. Mix the berries, water and spices in a large sauce pan.
3. Turn them on medium heat and warm until the berries burst- about 15 minutes.

4. Cut the skins off of the top of the brie (I do the tops and sides but leave the bottom)
5. Pour berry mixture on top of the brie and bake for about 10-12 minutes, until the cheese is hot and melty.
6. Serve with crackers or apple slices.

ENJOY!

Broccoli, Cheese and Rice Soup

Hi Everyone! I wish I could say 'Spring is in the air! Let's make a fresh, springy recipe to celebrate the warmer temperatures! Unfortunately, we're on the brink of expecting another 5-6 inches of snow tonight into tomorrow. I'm sure I speak for everyone in the Midwest when I say that we're SO sick of this weather! Since more cold weather is upon us, I thought another comfort classic was in order. I don't know about you, but I love broccoli cheese soup! Whenever we go to Panera it's pretty much a given that this is part of my you-pick-two. I found this recipe for broccoli cheese and rice soup about 2 years ago and I've been making it every winter since! Sometimes we get bread bowls to serve it in, or just have a breadstick on the side. Even just plain is really yummy, too! Try this recipe out while you're snowed in at home over the next few days; I promise you'll keep this one in your recipe book for winters to come!

BROCCOLI, CHEESE and RICE SOUP

What you need for the soup:
1 cup chopped onion
2 tablespoons of butter
1 can cream of mushroom (or whatever your favorite is) condensed soup
1/2 soup can of milk
1 1/2 cup shredded cheddar cheese 
1 1/2 cup cubed Velveeta cheese (I always use the 2% kind but whatever you have is just fine)
3 cups chicken broth (more if you like a soupier soup ;)
20 oz chopped broccoli (I always buy fresh and chop it up but frozen will work, too)
2 cups cooked rice

To make the soup:
1. To begin, get your rice going right away. I always make one cup uncooked which usually results in a bit more than 2 cups cooked but I like the soup a little thicker.
2. While rice is going, melt butter in a heavy duty saucepan; add onions and cook until translucent. 

3. Chop your broccoli and Velveeta while the onion is sauteing. 

4. Once onion is cooked, add condensed soup, cheese and broccoli to the pan. Cook on medium heat until well combined and cheese is melted (about 10 minutes).

5.  Finally, when rice is done, add that to the cheese mixture along with your chicken stock and broccoli. (*NOTE: To make this recipe all vegetarian, use vegetable broth.) 

6. Simmer on low heat for about 30 minutes until soup is to a consistency you like.
7. Serve with chopped green onion, sour cream and/or shredded cheese.

ENJOY!!

Strawberry Fudge

Happy Belated Valentine's Day!! I had wanted to post this recipe earlier in the week so you could all use it for your Valentine's Day sweeties this weekend but I ran out of time. I've been traveling for work since Sunday and it was one cancellation or delay after another yesterday at the airports while I was trying to get home! So, my apologies for being a day late, but in Valentine's Day spirit- Roses are red, violets are blue, sorry it's late but this recipe is good!

STRAWBERRIES AND CREAM FUDGE

What you need for the fudge:
2 cups granulated sugar
3/4 cups heavy cream
3/4 cup (1.5 stick)
pinch of salt
12 oz package of white chocolate morsels
7 oz jar of marshmallow fluff
1 tbsp strawberry gelatin mix
Heart sprinkles (optional)

To make the fudge:
1. Line a 9x13 pan with parchment paper.
2. In a large, heavy duty sauce pan, melt the butter. Then add the sugar, heavy cream and salt and stir. Let this come to a boil. 

 3. While bringing that mixture to a boil, pour your white chocolate morsels and marshmallow fluff into a large mixing bowl. Also, prepare your mixer or beaters so they're ready to go.

4. Continue cooking your sugar, heavy cream mixture over medium-high heat until the mixture begins to boil. Once boiling, stir constantly for 5 minutes (I know it sounds long but you need to do it!).

5. Pour the hot sugar, cream mixture over your bowl of morsels and fluff. Beat the mixture until smooth, about 2 minutes. 
6. Pour about half of this mixture into your prepared baking sheet.
7. Add the tablespoon of strawberry gelatin to the remaining mixture in your bowl and beat for one more minute. 
8. Pour the strawberry mixture on top of what's already in your pan and then swirl it around with a knife. I added some fun heart sprinkles to make them more festive while the fudge was still warm (this is so they stick).

9. Refrigerate for at least 6 hours or overnight, then cut into bite size squares. I noticed mine was a bit sticky to cut so warming the knife every few rows seemed to help speed the process along. 

ENJOY this treat with your sweetie!

White Chocolate Cranberry Cheesecake

Hi Everyone! Sorry for the hiatus! We've been busy moving into our rental house over the last month and the kitchen here is, well, let's just say less than stellar. I've had to get re-organized here and remember where I put everything. At least progress on our new home is coming along...Mother Nature set us back a little with all the snow and cold last week but the basement is finally poured! Yay! Anyway, I knew cooking was going to be a bit difficult while here at our 'interim home' so I've been saving up some recipes to share with you over the next few months while the house is finished. This is one I made for Thanksgiving at Danny's parents house. It was AMAZING!! The whole thing went...I even caught the boys going back in the fridge for more after we'd cleaned up dessert. I think it's a great recipe for any time of year though...and of course you can change the topping to include any kind of fruit. Cranberry was just fitting for the November- December months. I know the recipe may seem a bit daunting- it's a lot of steps but I promise you won't be disappointed. Try this and then modify as you like- I think you'll be pleased with the final result!!

WHITE CHOCOLATE CRANBERRY CHEESECAKE

What you need for the crust and filling:
2 cups chocolate wafer cookie crumbs (I used one package of Nabisco chocolate wafers and put them in the food processor)

2 tablespoons of sugar
Pinch of salt
5 tablespoons unsalted butter, melted and slightly cooled
4 oz white chocolate, chopped
4 8 oz packages of cream cheese at room temperature
1 cup sour cream
1 heaping cup of granulated sugar
4 large eggs
2 tablespoons cornstarch
1 teaspoon vanilla extract
What you need for the compote:
1 pound bag of fresh cranberries
1 cup sugar
1 teaspoon grated orange zest
2 tablespoons fresh orange juice

To make the cheesecake:
1. Preheat your oven to 350 degrees F.
2. Make your crust by mixing the cookie crumbs, sugar and salt together. Add the melted butter and mix with your hands until combined.

3. Press into the bottom and up the side (about an inch) of a 9-in spring form pan. Place in the freezer until ready to fill. 

4. Melt your white chocolate in a microwave safe container until smooth (mix every 30 seconds).

5. Beat the cream cheese, sour cream and sugar in a large bowl. Beat in the eggs, one at a time, and then add the cornstarch. Beat for 2 more minutes.
6. Finally, beat in the melted chocolate and vanilla extract.

7. Fill a roasting pan or large pan (I just used a 9x13 baking pan) halfway with water and set it on the lower oven rack. Pour the filling into your prepared cookie crust and place on the middle oven rack, above your roasting pan. 
I put some extra white chocolate chips in the bottom of the crust before pouring the filling on top.

Just gives it a little more flavor!

This is what the pans looked like in the oven before baking.

8. Bake for 1 hour and 10 minutes, until edges are golden and center is set (but slightly jiggly). Turn off the oven and leave in there for 30 more minutes. 
9. Transfer to a wire rack and let cool completely; then put in the refrigerator for 8 hours or overnight.

10. Next, make your compote by spreading the cranberries on a rimmed cookie sheet and sprinkle with 1/3 cup sugar. Set aside until they start to release some of their own juices, about 30 minutes. 

11. In a small sauce pan, combine the 2/3 cup sugar, orange zest and juice and 3/4 cup water. Bring to a boil, then reduce the heat to medium low and simmer until it starts to thicken, about 10-15 minutes. 
12. Drain the cranberries from the cookie sheet and add them to the sauce. Simmer on low until the berries begin to burst, about 5-10 minutes. 

Transfer the mixture to a bowl and let cool, then refrigerate overnight (like the cheesecake). 
13. Once the cheesecake is cool, run a warm knife between the edge of the spring form pan and the cheesecake, then remove the ring. Serve the cheesecake topped with the compote and shaved white chocolate, if desired.

ENJOY!!

Peppermint Bark

MERRY CHRISTMAS! Here's another simple Christmas recipe that you can whip up this morning for your festivities tonight! Everyone loves a good bark and this one has a fun twist using Christmas kisses from Hershey's.

PEPPERMINT BARK

What you need for the peppermint bark:

1 package milk chocolate almond bark (I only used about 3/4 of the package because I don't like my bark too thick)

1 package Hershey's Candycane Kisses

3 squares of white chocolate almond bark (add this to the candy cane kisses)

2 Tablespoons Crisco

4-6 candy canes, crushed 

To make the peppermint bark:

1. Chop your milk chocolate almond bark into chunks and microwave with 1 T Crisco in microwave safe dish for 1-2 minutes, stirring every 30 seconds.

2. Line a large baking sheet with parchment paper.

3. Pour melted chocolate on baking sheet and spread with the back of a spoon to make an even coat.

4. Place in the fridge or outside for at least 20 minutes to harden.

5. Meanwhile, open your candy kisses (this is a tedious job but put on some Christmas tunes and you'll be done in no time!)

Here's a fun pic of Teddy hanging out while I opened the candies!

6. Place the 3 squares of white chocolate bark in the same microwaveable container as the kisses and add the remaining T of Crisco. Melt in microwave for about 2 minutes, stirring every 30 seconds.

7. Spread the melted kisses over your hardened milk chocolate and smooth out. Gently press your crushed candy canes on top of the melted chocolate. Place back in the fridge or a cool place to harden completely- about an hour. 
8. Break into pieces- this is the fun part- they don't need to be neat or even! Serve with a cup of hot cocoa or milk- yum!!

ENJOY

Sorry, the only picture I have of the bark as one piece was a joint picture with this ornament I made. You get the idea though!

All broken up!

Cinnamon and Sugar Nuts

Hi Everyone!! Hope you're all getting into the holiday spirit. This recipe is an easy, tasty and fun one to share with family and friends over the next few days. Plus, if you serve them up in little baggies they'll last for at least a week and you can enjoy them for a few days (if you can get them to last that long!) Since they're prepared in a crock pot, you can get these going while you work on other recipes...they take a little supervision but nothing extraordinary so you can definitely multitask- a necessary thing when baking in my household!!

MERRY CHRISTMAS EVERYONE!!

CINNAMON AND SUGAR ALMONDS (or whatever kind you want ;) 

What you need for the cinnamon and sugar nuts:
1.5 cups of white sugar
1.5 cups of brown sugar
3 T of ground cinnamon
1/8 teaspoon of salt
1 egg white
1 T vanilla extract
4 cups of almonds or pecans (or two of each)
1/4 cup of water, warmed (to be added at hour 2)

To make the cinnamon and sugar nuts:
1. In a large bowl, mix the sugars, cinnamon and salt together.

2. Whisk the egg white and vanilla extract in a bowl until frothy.

3. Add the almonds to your egg mixture and mix until well coated. This is what will help the cinnamon and sugar adhere to the nuts.

4. Spray your slow cooker with a non-stick cooking spray and add the cinnamon and sugar mixture. Next, add the nuts and mix well until thoroughly coated. 

5. Turn your slow cooker to low and let the nuts go for 3 hours, stirring every 20 minutes. At hour 2, add the 1/4 cup warm water and mix well until all your nuts are evenly coated and glossy looking. This is what prepares the crunchy coating. 

Right after mixing in the water.

6. Line a large baking sheet with parchment paper and spread the almonds on the sheet when they're done cooking. They tend to stick together so try to spread them apart while they're still warm to prevent large clusters. (Although you may want a lot at once- they're SO yummy!)

I made another batch of these a few days later and did 2 cups almonds, 2 cups pecans- they were just as amazing!!

ENJOY!!

Dream Bars

Hello! I hope everyone has recovered from their Thanksgiving comas and are busy, busy with Christmas shopping! I can't believe Christmas is less than a month away!! With this in mind, I'm already dreaming up my goodie wishlist for this year! (Haha, no pun intended!) Anyway, these bars have been a favorite in my husband's business office and they're SO easy that I'm definitely adding them to my repertoire of Christmas cookies this year. I'm sharing them now in case you need a quick and easy sweet treat in between all of your shopping. I promise, you'll want to bookmark this recipe!

DREAM BARS

What you need for the dream bars:
2 cups graham cracker crumbs (about 20 sheets)

1/2 cup butter, melted
1 tablespoon sugar
1 can (14 oz) sweetened condensed milk
1 cup semi sweet chocolate chips*
1 cup butterscotch chips*
1 cup flaked coconut (sweetened)

1 cup nuts (optional- I didn't use these)

* You can really use any type of chips you like...almost any topping works on this recipe as long as they get nice and gooey!

To make the dream bars:
1. Heat your oven to 350 degrees F.
2. Line a 9x13 pan with parchment paper, leave side overhang for easy removal. Spray parchment paper with non-stick spray. 

3. Mix your graham cracker crumbs, melted butter and sugar with a fork until coated. Press evenly into bottom of lined pan.
4. Spread chocolate chips, butterscotch chips and coconut evenly over the top of the crust.

5. Pour sweetened condensed milk evenly on top of the chips and coconut.

6. Bake for 25-30 minutes in preheated oven. Let cool in pan for 30 minutes. 

7. Remove from pan using parchment paper; place on a large cutting board and cut into even bars.

ENJOY!!