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Friday, October 24, 2014

Bayou Bourbon Meatloaf

Serves 5-6

  • 1 cup crushed round butter crackers
  • 2 capfulls Onion Onion
  • 3 tbsp Bayou Bourbon Glaze
  • 2 beaten eggs
  • 1/4 cup ketchup
  • black pepper to taste
  • 1 1/2 pounds lean ground beef

Combine all ingredients, except meat; whisk to blend. Add beef; blend well. Press mixture into a greased loaf pan. Bake at 350 degrees for 65-70 minutes. Drizzle with additional Bayou Bourbon Glaze if desired.

Kentucky Derby Pie Chocolate Chip Cookie Bars


For the cookie Crust

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons water
  • 1 cup (2 sticks) butter, softened
  • 1/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup chocolate chips

For the filling

  • 1 + 1/2 sticks (12 tablespoons) unsalted butter, softened
  • 3/4 cups sugar
  • 3 eggs
  • 3/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • 3 tablespoons bourbon
  • 1 teaspoon vanilla
  • 1 1/2 cups chocolate chips
  • 1 cup whole pecans

Bourbon Sauce

  • 1/4 cup water
  • 1/2 cup brown sugar, packed
  • 1/2 cup heavy cream
  • 2 tablespoons bourbon
  • 1/2 teaspoon sea salt

To Serve

  • Ice cream (optional)
  • whipped cream (optional)

1. Preheat oven to 375° F. Grease a 9x13 inch baking dish
2. To make the cookie crust. Combine the flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs. Gradually beat in flour mixture. Add the water. Beat to combine. Stir in chocolate chips. Spread evenly in the prepared baking dish.
3. Bake for 10-12 minutes.
4. While the crust bakes makes the filling. Cream the butter and sugar until light and fluffy. Add the eggs, flour, salt, and bourbon and continue to mix until well combined. Fold in the chocolate chips and pecans. Pour batter over the cookies crust. Bake until filling is set and the top is light golden brown, about 45 minutes. If the top starts to get too brown cover it with foil. Allow bars to cool for at least 30 minutes before cutting.
5. While the bars cool make the bourbon sauce. Whisk together the heavy cream, bourbon, and salt in a small bowl. Set aside. Combine the brown sugar and water in a small saucepan over medium-high heat. Bring the mixture to a boil. Once it begins to boil watch closely and whisk until the mixture starts to smell like caramel and turn a golden color, and then to a light brown. This will take about 5-6 minutes. When you see that it has started to turn brown, slowly pour in the heavy cream mixture, whisking constantly and quickly. Continue to heat over medium-high until mixture has thickened and is a light caramel color, about 5 minutes more (dont let it get too thick, it will thicken as it sits). Remove from the heat.
6. Cut the bars and if desired, serve with ice cream, whipped cream or both! Then drizzle on the bourbon sauce.

Salmon with Pomegranate Tea Glaze

Author: Alea
Prep time:  2 hours 5 mins
Cook time:  10 mins
Total time:  2 hours 15 mins


  • 1 – 2 pounds salmon
  • ½ cup water
  • 2 Bigelow Pomegranate tea bags
  • 1 tablespoon pomegranate vinegar
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • 2 teaspoons cornstarch

1. Bring the water to a boil and steep the tea bags for 5 minutes. Squeeze all of the liquid from the tea bags.
2. Combine the pomegranate tea, vinegar, honey, sugar, and cornstarch in a small sauce pan. cook over a medium flame until the sugar has dissolved. Simmer for an additional 5 minutes until it becomes a thin syrup.
3. Pour half of the glaze over the salmon and let it marinate fro 2 hours. Reserve the remaining glaze to put on the cooked salmon.
4. After marinating cook the salmon at 400 degrees for 10 minutes or until it is cooked through and easily flakes with a fork.
5. Serve immediately, with glaze drizzled over the top.

Smothered Sweet Potato Fries


  • 15-20 oz of sweet potato fries (I like Alexia)
  • 1 cup of chopped, cooked bacon
  • 3 oz pepper jack cheese
  • salt

Bake the sweet potato fries according to the package until crispy.
Spread half of the fries over the plate that is oven safe. Lightly salt.
Grate half of the cheese over the fries and sprinkle with half of the bacon.
Spread the remaining half of fries over the top.
Grate the remaining cheese, evenly, over fries and sprinkle with remaining bacon. Add a little more salt over the top.
Bake for about 3-5 minutes at 400.

No Bake Oreo Cheesecake Bites

For Crust:

  • 20 Oreo cookies, crushed
  • 3/4 cup butter, melted
  • 2 Tbsp. sugar\
  • dash salt

For Filling:

  • 2 8 oz pkgs. cream cheese, softened
  • 3/4 cup powdered sugar
  • 1 8 oz. carton sour cream
  • 8 Oreos, crushed

For dipping chocolate:

  • 12 oz. semisweet chocolate chips
  • 6 oz. white chocolate chips
  • oil or shortening for melting

To make crust, combine Oreos, sugar and salt. Then, stir in butter. Press mixture onto bottom of 9 x 13 baking pan.

Next, prepare filling by mixing cream cheese, powdered sugar and sour cream on medium high speed for five minutes. Then, fold in Oreos. Gently pour filling on top of prepared cookie crust. Freeze until firm.

When cheesecake is firm, cut into small squares or rectangles. Heat semisweet chocolate chips and oil or shortening in small sauce pan over low heat. Add more oil or shortening until chocolate is pouring consistency. While chocolate is still warm, dip the squares, one by one into chocolate until completely covered. Let cool on wax paper. Next, melt white chocolate chips in small saucepan over low heat with enough oil or shortening to reach pouring consistency. With fork, drizzle melted white chocolate over cheesecake squares. Return to freezer and freeze until ready to serve. If preparing a few days or weeks ahead, keep stored in an air-tight container or Ziploc bag in freezer until ready to serve. Enjoy!

Thursday, October 23, 2014

Chocolate Hazelnut Swirl Cheesecake

Let's start with the hazelnut crust base. For the hazelnut crust, you need:

  • 1 cup of [all-purpose] flour
  • 1/3 cup of [firmly-packed] brown sugar
  • 1/2 cup of hazelnuts, chopped
  • 5 tablespoons of [unsalted] butter, cut into tiny cubes

To make the hazelnut crust:
1. Preheat your oven to 350 degrees [and place your oven rack in the middle of your oven if it isn't there already]. Lightly grease a  [non-stick] springform pan just to be extra careful.
2. In your food processor: add in the flour, brown sugar, and chopped hazelnuts. Pulse several times to combine those three ingredients before adding in the cubed butter. Pulse several more times until the butter is incorporated in nicely. Firmly press the crust mixture into the bottom of your springform pan.
3. Bake for about 12 minutes [in your preheated oven] [or until the edges are light brown]. Remove from oven and let the crust cool completely.
4. At this point, lower the oven temperature to 300 degrees to bake the cheesecake.

Now onto the cheesecake filling. For it, you will need:

  • 2 (8 ounce) packages of cream cheese, room temperature
  • 1 (14 ounce) can of sweetened condensed milk
  • 3 eggs
  • 1 and 1/2 teaspoons of vanilla extract
  • [about] 1/2 cup of Nutella [or your choice of chocolate-hazelnut spread]

For the filling:
1. In a large bowl, beat your cream cheese until it is smooth. Gradually beat in sweetened condensed milk. Add in your eggs and vanilla extract. Do not over beat the mixture, just beat it until your mixture is smooth.
2. In another bowl, separate about 1 and 1/2 cups of the cream cheese mixture. Add in the Nutella to the smaller batch and mix it.
3. On top of your [baked and completely cooled] crust, pour about half of the yellow cheesecake batter.
4. Next, pour about half of the chocolate hazelnut batter on top of the yellow batter. Repeat the layers. Originally, I planned on swirling the batter from the top to give it a marble cake look, but when I poured the final chocolate hazelnut batter on top... it looked so pretty as is that I left it as it was.
5. Place cheesecake in the center of the middle oven rack [in the preheated 300 degree oven]. Bake for about 50 minutes, or until edges are light brown and center is almost set.
6. At this point, I turned my oven off, but left my cheesecake in the oven, with the door open for about 30 minutes so the center could completely set. At that point, I removed the cheesecake from the oven to let it cool. The hardest part.

Apparently you are supposed to let cheesecakes cool in the fridge for about 12-24 hours before you cut into it. Yeah, that wasn't going to happen. Does about an hour sound okay? Because that's how long I lasted :)

Oh well, it will just be that much better tomorrow.

P.S. This post is a part of my "What's for Dinner" series, where I share what I've been cooking and my recipes. Grab and share my button:

Honey Rye Waffles

3/4 cup rye flour
1/4 cup flaxseed meal
1 1/4 cups white whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups fat-free (or low-fat) buttermilk
3 tbsp honey
2 eggs
2 tbsp canola oil
1 tsp vanilla

1. Preheat waffle iron.
2. In large bowl, combine flours, flaxseed, baking powder, baking soda, and salt. Whisk to combine. In smaller bowl, combine buttermilk, honey, eggs, oil, and vanilla. Add to dry ingredients and stir until combined.
3. Cook in waffle iron according to manufacturer's directions. Makes 8 waffles.

Nutritional Info (per waffle): 221 calories; 7.3 g fat; 31.5 g carbohydrates; 6.5 g fiber; 9.0 g protein.