Monday, May 12, 2008

Mexican Casserole

Hi Everybody! My name is Brittany Lowe. Lori invited me on to this blog, so I hope you don't mind me posting. Well, a little about me... I live in Northern Ca, with my husband Chad, and our little boy Carson! We love it out here! Chad is an Accountant, and I'm a florist! So, I really like to do easy fast meals when I come home from work. I thought I would post a easy meal I love to cook!
Mexican Casserole:
Pillsbury Bisquits
1 lb. Ground Meat
Taco Sauce
Sour Cream
Taco Sause
Heat oven to 350 degrees, bake bisciuts in a 13 x 9 in pan (smashed just a little) until they are light brown.
While thats in the oven(about 10-12 minutes), cook meat then season with taco seasoning.
Put the meat on top of the biscuits, top with tomatoes and cheese and taco sauce.
Bake until cheese is melted.
Top with sour cream, lettuce, taco sauce, and avacado.

Tuesday, May 6, 2008

Peanut Butter Rice Krispies

6 cp. Rice Krispies
1cp. Karo Syrup
1 cp. Sugar
1 cp. Peanut Butter

On top: 6 oz. milk chocolate chips and 6 oz. of butterscotch chips

In sauce pan heat karo syrup, sugar, and peanut butter until just warm, DON'T Boil. Mix in mixing bowl over rice krispies, and spread in 9X13 pan. Melt butterscotch and chocolate chips in microwave or saucepan until melted, then spread on top of Rice Krispies. Let cool, cut, and serve.

Caramel Popcorn-Lori Hansen

2 cups Brown Sugar
1 can eagle brand sweetened condensed milk
2 cubes butter
1 cup Karo Syrup
Little drop of salt

Mix and bring to a boil. (KEEP STIRRING) until soft ball stage. Stir into 2 large bowls of popped popcorn.

Thursday, May 1, 2008

New York Cheesecake

Oh baby. I'm a cheesecake lover. And I've tried lots of different recipes, with various levels of success. But this one, is probably the best one I've ever made. And it's easy, don't get fooled by all those people who are scared of cheesecake. There are just a few simple tricks.

1-1/2 cups graham cracker crumbs
1 cup sugar
1/2 cup melted unsalted butter
1-1/2 pounds cream cheese
4 eggs
3 teaspoons vanilla
grated zest of one lemon
2 cups sour cream

The first trick is to make sure your cream cheese and eggs are at room temperature. This is actually crucial.

Preheat oven to 350 degrees.

Mix the graham cracker crumbs with 1/2 cup sugar and the melted butter, and press into bottom and sides of a 9 inch ungreased spring-form pan. Chill while preparing the filling.

Beat the cream cheese, 1/2 cup sugar till smooth. This is the second trick. Scrape the sides and bottom of the bowl to get ALL the cream cheese and sugar mixed together. It must be completely smooth before you add any liquid or eggs. So now mix in the eggs, 2 teaspoons of vanilla, and lemon zest until smooth. Pour into chilled crust and bake 50 minutes. But check often. The recipe says to bake for 50 minutes, but I actually took mine out at 40 minutes because the top was beginning to brown in spots, which is what you want. Remove from the oven (leave oven on) and cool for about 15 minutes on a wire rack.

Stir together the sour cream, remainging 1/4 cup sugar, remaining teaspoon of vanilla and spread over cooled cake. Return to oven for 12 minutes until glossy and set.

Cool completely, cover and chill at least 8 hours.