FOOD MATTERS

Ode to Jello

JELLO...
Orange jello.
Soothing, Smooth and Tasty.
Not filling.

just saying...ya know?

Pecan Caramel Cheesecake Cupcakes

I love my Facebook friends. Years and years ago, I was the youth leader for a sweet and beautiful girl named Diana. Diana and I reunited via Facebook after 30 some years. Today she posted this recipe and I am giddy with excitement about trying it out and having friends over to consume them.  Only 10 minutes prep time and 10 minutes cook time.  How great is that?  And you get 24 of these delectable things.  

• 1 package (16 ounces) NESTLÉ® TOLL HOUSE® Ultimates™ Refrigerated Pecan Turtle Delight Cookie Dough
• 2 packages (8 ounces each) cream cheese, at room temperature
• 1 can (14 ounces) NESTLÉ® CARNATION® Sweetened Condensed Milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/3 cup caramel ice cream topping
• 1/2 cup chopped pecans
• 2 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

Directions

PREHEAT oven to 325° F. Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup.

BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.

BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.

BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour. Top each with caramel topping, pecans and morsels.

Very Best Baking Recipes.../link 

Homemade Caramel Ease

This idea was on Pinterest and I just had to share it.  I haven't tried the technique yet, but will.  I love the look of this yummy looking caramel.  

Unopened can of condensed milk (completely submerged in water) plus 8 hours on low in the crock pot, then cool down in the fridge equals Caramel! Need to try this!

Source: 3.bp.blogspot.com via Stefanie on Pinterest

Tummy Yummy OATMEAL PIE

....DON'T LET THE TITLE FOOL YOU!

When my husband was pastoring his first church in Webster, Kentucky, a dear friend, Margaret Pollock, gave me a cookbook for my birthday.  It was no ordinary cookbook.  This cookbook had empty pages for a person to fill in with recipes of her (I don't apologize for genderizing), own choosing.  The absolutely phenomenal part of my cookbook, is that my friend had filled in all kinds of yummy recipes I was always asking her for.  Actually, she even filled in ones I hadn't asked for.  Such was the case of the OATMEAL PIE.  I love this.  And hope you will, too.  It is so yummy.

Oatmeal Pie

Ingredients:
3 egg whites
1/2 tsp cream of tartar
1 cup sugar
6 crumbled crackers (Ritz or soda--she uses Ritz)
1/2 cup quick oats
1/2 cup chopped pecans
1 tsp vanilla

 

Directions:
Beat the egg whites and cream of tartar until foamy.  Gradually, add the sugar and beat until stiff.  Fold in the crackers, quick oats, pecans, and vanilla (I happen to love coconut, so I add 1/2 cup into this mixture and decrease the sugar by 1/4 cup).  Pour into a greased 9-inch pie pan.  Bake at 375 degrees for 25 minutes.  Allow to cool.  Top with Cool Whip and sprinkle with coconut.  So sooooo Yummy!

[I haven't tried it yet, but I've been toying with the idea of putting chocolate chips on the top of this when it comes out of the oven for a change.  Will let you know when I do.]

 

Pumpkin Cheesecake Bars

  20 Servings Prep: 15 min. Bake: 35 min. + chilling

Ingredients

• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup reduced-fat butter, melted
• 
  FILLING:
• 2 packages (8 ounces each) reduced-fat cream cheese
• 1 package (8 ounces) fat-free cream cheese
• 3/4 cup sugar
• 1 can (15 ounces) solid-pack pumpkin
• 2 tablespoons all-purpose flour
• 3/4 teaspoon pumpkin pie spice
• 3/4 teaspoon vanilla extract
• 2 eggs, lightly beaten
• 20 walnut halves

Directions

• In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a 13-in. x 9-in. baking dish coated with cooking spray. Cover and refrigerate for at least 15 minutes.
• In a large bowl, beat cream cheeses and sugar until smooth. Beat in the pumpkin, flour, pie spice and vanilla. Add eggs; beat on low speed just until combined. Pour over crust.
• Bake at 325° for 35-45 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for 8 hours or overnight.
• Cut cheesecake into 20 bars; top each with a walnut half. Yield: 20 bars.

Editor's Note: This recipe was tested with Land O'Lakes light stick butter.

Nutrition Facts: 1 bar equals 186 calories, 9 g fat (5 g saturated fat), 42 mg cholesterol, 230 mg sodium, 21 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

[FOUND ON TASTE OF HOME WEBSITE: HERE]