Cheddar Bacon "Crack" Bread

While getting ready to throw together a last minute holiday party this past weekend, I decided to search my new addiction, Pinterest, to find some new yummies to make for the party. They were all such a success that I promised I would post recipes all week. Some recipes I tweaked (as usual), a couple I left as is, but all I have linked to their originators, because without them my party would not have been as delish!

This first one is a pull apart sourdough bread recipe. It is so very simple to make and was so addictive that after putting 2 whole loafs down on the party table, walking away to get my camera, and coming back, they were already too demolished to take a photo of the finished product. Next time I make it (which will be quite soon as I'm already craving it), I'll make sure to get a photo and add it here. This recipe is thanks to Steph at Plain Chicken.

"Crack" Bread

Ingredients:
1 unsliced loaf of round sourdough bread
8-12 oz extra sharp cheddar cheese block, thinly sliced
3 oz bag real bacon pieces (both Hormel and Oscar Meyer make them...they are in the salad dressing aisle)
1/2 cup (1 stick) butter, melted
1 Tbsp powdered Ranch dressing mix

Preheat the oven to 350*

First (with a very sharp bread knife) cut the bread into strips lengthwise without cutting all the way thru the bottom (remember, this bread stays as one, and pulls apart).


Then, turn the loaf and cut in slices the other way, creating pull apart cubes.

Now take the cheese slices, and tuck them into each cut, basically surrounding each cube with cheddary goodness.

Now take the bacon pieces, and sprinkle them over the top, pushing them into all the cracks and crevices.

Mix together the ranch mix and melted butter, and pour over the top of the bread.

Wrap the entire loaf with foil, and place on a baking sheet.

Bake for 15 minutes, then remove the foil and bake another 10 minutes until the cheese is melted.


Now place your loaf on the table and make sure not to walk away, because by the time you get back, it will have disappeared!

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Caramel Almond Eggnog Custard

Looking to make a super delish dessert using that leftover eggnog from last night's party? Than look no further, as this custard is so decadent people will swear you picked it up from a gourmet restaurant!

Ingredients:
2/3 cup super fine sugar
1 3/4 cups dairy eggnog
3 eggs well beaten
1/8 tsp pumpkin pie spice
1/4 cup thinly sliced roasted almonds

Preheat oven to 325*
In an 8" skillet, cook 1/3 cup sugar over medium-high heat until the sugar begins to melt. Gently shake the skillet as you cook the sugar to evenly distribute the heat (Do not stir at this point).
Reduce heat to low and cook an additional 2 minutes or until the sugar has melted and is golden brown, stirring often with a wooden spoon.
Immediately and carefully pour the caramelized sugar into five 6oz custard cups or fluted molds. Tilt them slightly to coat the bottoms evenly.
Arrange the cups on a 13x9x2 baking pan.
In a medium mixing bowl, combine the eggnog, eggs, remaining 1/3 cup sugar and spice. Beat with a wire whisk until combined but not foamy.
Divide egg mixture evenly into the custard cups.
Pour boiling water into the baking pan around the cups (being careful not to get any into the cups) to a 1" depth around the cups.
Carefully place baking pan with cups into the preheated oven and bake 45-55 minutes or until a knife inserted in the center comes out clean.
Carefully remove the cups from the oven and baking dish, and set to cool on a wire rack.
Cool slightly and then cover with Saran wrap and chill for 4hours.
Gently loosen edges with a knife. Invert a dessert plate over each cup and then carefully tun custard cup and plate over together.
Slowly remove custard cup leaving custard on the plate with the caramel sauce on top.
Sprinkle each with roared almond slices and serve.

Seafood Chowder

At this point it is getting cold, even here in Florida, so that means it is time to break out my soup recipes! This chowder is very simple and quick to make, and is a very hearty meal. I usually serve it with a loaf of hearty bread (like italian or cuban)and it is very filling.

Ingredients:
4 oz clam juice
4 oz crab meat
8 oz chopped clams
7 oz chopped scallops
8 oz talapia
3 potatoes
1 medium onion minced
1 Tbl butter
3/4 cup sour cream
1 1/2 tsp thyme
1 1/4 tsp celery salt
2 cup heavy whipping cream
1 1/4 cup milk
1 tsp salt
1/2 tsp pepper
1 Tbl lobster bouillon (I use Better Than Bouillon found in the soup aisle)
Paprika
Dried parsley

Peel and dice potatoes into medium size cubes and boil until tender.
Saute minced onions in the butter until translucent.
Add thyme and celery salt. Cook 1 more minute and remove from heat.
Place talapia into a large saucepan and pour whipping cream over it. Cover and bring to a boil.
Reduce heat and simmer slowly about 10 minutes or until the fish flakes easily.
Remove fish and add onions and scallops to the cream.
Bring to a slight boil, and then reduce heat again to simmer about 4 minutes until the scallops are opaque.
Flake fish and add it back into the pan along with the scallops, crab, clams, clam juice, bouillon, sour cream, salt, pepper, and milk.
Stir thoroughly until the bouillon is completely dissolved.
Add cooked potatoes and simmer another 5 minutes or until it is heated completely.
Serve into bowls and sprinkle with paprika and parsley.

Leftover Turkey Enchiladas

Thanksgiving was only a few days ago, and already I am so burnt out on turkey sandwiches, turkey dinners, turkey salad and just the mention of turkey. But there is still so much left over, so why not make something delicious with those leftovers that is so out of the ordinary for the holiday season that you won't even realize you are eating turkey yet again (or at least until the tryptophan kicks in). I got this recipe from Publix and altered it a bit...it is so yummy!

Ingredients:
1 cup fresh salsa
2 cups chopped turkey (or once you are done with turkey, chicken works well too, and it's a great recipe to use a leftover Publix Mojo rotisserie chicken)
3/4 cup refried beans (La Preferida is my absolute favorite and comes in organic which is even better!)
2 10oz cans enchilada sauce (again, La Preferida...comes in mild and hot too)
6 10" tortillas (I prefer the corn/flour mix ones or just plain corn...adds a better flavor than just the plain flour, and is more hearty)
1 2.25oz can sliced black olives with jalapeno (drained)
2 cups shredded Mexican blend cheese

Preheat oven to 350*
Grease a 13x9 baking pan with cooking spray
Stir chicken, beans, and 1 can of sauce together.
Spoon mixture evenly down the center of a tortilla and roll the tortilla up around the filling. Place the rolled tortilla/enchilada into the baking pan seam side down. Repeat with each tortilla.
Pour remaining can of sauce over the enchiladas. Sprinkle salsa, olives, and then cheese over the enchiladas.
Cover with foil and bake 15 minutes or until thoroughly heated and cheese is melted.

Baked Apples

So Thanksgiving is here and you still haven't made a dessert? No fear, this no fail recipe is quick and easy to make, and will make your home smell so good when company arrives. It serves 4 people, so multiply the recipe as needed.

Ingredients:
4 Honeycrisp apples
1/2 cup brown sugar
2 tsp cinnamon
1/4 cup dried cranberries
1/4 cup chopped walnuts or pecans
4 Tbl butter
pumpkin pie spice
Warm Caramel Sauce (see the pumpkin bread pudding recipe for this)

Preheat oven to 400*
Slice off the top of the apples and scoop out the cores, leaving a well in the center.
Mix brown sugar, cinnamon, cranberries and nuts until well blended.
Stuff each apple with 1/4 of the mixture.
Place apples in a deep baking dish, topping each with a 1 Tbl pat of butter and a sprinkle of pumpkin pie spice.
Fill the bottom of pan with water 1/8 way up and bake for 50-60 minutes until apples are tender.
Drizzle warm caramel sauce on top and serve.

Pumpkin Pie Cake

My mother always made this cake for us growing up, and it has now become a staple in my home as well. It is very simple to make and is a great alternative to the classic pumpkin pie.

Ingredients:
1 lg can pumpkin
Yellow cake mix (I usually buy the deluxe, with pudding in it...makes it even more moist)
3 eggs
1/2 cup melted butter
1/4 cup softened butter
2/3 cup milk
1/3 cup sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp pumpkin pie spice

Mix 1 egg, melted butter, and cake mix minus 1 cup (save for topping). Press into a greased and floured 13x9 cake pan.
Beat 2 eggs well and mix with pumpkin, milk, nutmeg, pumpkin spice, and 1 tsp cinnamon. Pour into pan on top of cake.
Mix remaining 1 cup of cake mix, softened butter, and 1/2 tsp cinnamon, cutting together until crumbly. Sprinkle on top of pumpkin.
Bake at 350* for 1 hour 10 minutes or until the topping is golden brown.
Cool and serve with whipped cream topping.

Caramel Apple Cheesecake

I have been making this recipe for years, and it is always a hit at every get together. I have coveted it for all this time, but decided after numerous requests, that I will finally share it with you guys. The recipe calls for it being made in cheesecake pans, but I have also made this as mini cheesecakes in the baby baking cups/mini muffin pans (see photo) and they turn out fantastic (which is great for a party).

Ingredients:
2 1/2 cups graham cracker crumbs
1 1/4 cup melted butter
1 1/2 cup + 1/8 cup granulated sugar
1 1/2 lb softened cream cheese
1/2 cup heavy whipping cream
3/4 lb caramel cubes
1 1/4 tsp pure vanilla bean paste
4 eggs
1 cup sour cream
4 cups apples peeled, cored, and medium diced (Granny Smith or Honeycrisp are my favorites to use)
3/4 tsp cinnamon
Caramel Sauce

Preheat the oven to 325*
Combine the graham cracker crumbs, butter, and 1/4 cup sugar, cutting together until the crumbs are soft and hold their shape.
Press into the bottom of 2 8" springform cheesecake pans
Combine the cream cheese and 1 1/4 cups sugar in a bowl and beat at medium speed until the sugar is dissolved and the cheese is fluffy.
Mix the heavy cream and caramel pieces together over a warm water bath. Stir frequently until the caramel has melted completely. Remove from the heat and cool.
Mix the sour cream, eggs and vanilla with a whisk until the are completely combined.
Slowly add to the cream cheese and mix until it is smooth and combined.
Add the melted caramel, mixing until it is completely absorbed by the cheese mixture.
Mix together the apples, cinnamon, and 1/8 cup sugar, coating the apples completely.
Pour the apples into the cheese mixture, stirring until mixed in thoroughly.
Pour the mixture into the two cake pans with the crust until the pans are 2/3 full.
Place the cakes on a sheet pan, and pour some water on the pan so that it is 1/8 of the way full.
Bake for 1 1/2 hours or until the cheesecake puffs in the center and the top is a light golden brown.
Cool completely and then remove from the pans, placing on a serving platter.
Chill in the fridge until ready to serve (I usually chill overnight)
Serve with a drizzle of caramel sauce on top.