Turtle Cheesecake!!!

 TURTLE CHEESECAKE Mmmmmmm...

INGREDIENTS:

For the Crust:

1 Cup Flour

1/3 Cup Packed Brown Sugar

1/4 Cup Chopped Pecans

6 Tablespoons cold butter, chopped 

FILLING:

4 packages (8oz each) Cream cheese softened

1 cup sugar

1/3 cup packed brown sugar

1/4 cup + 1 teaspoon flour devided

2 tablespoons heavy whipping cream

1-1/2 teaspoon vanilla extract

4 eggs, lightly beaten

1/2 cup milk chocolate chips, melted and cooled

1/4 cup caramel ice cream topping

1/3 cup chopped pecans

GARNISH:

1/2 cup milk chocolate chips

1/4 cup heavy whipping cream

2 tablespoons of chopped pecans

Optional garnish: Pecan halves and additional Carmel ice cream topping and whipped cream.

DIRECTIONS: I recommend  following EXACTLY!!!

1. Place a greased 9 inch  "Springform Pan," (Pan is important) on a double thickness of heavy-duty foil (about 18 inch square). Securely wrap around bottom of pan. This will not allow the water to seep through and ruin you masterpiece. 

2. Crust: In a small bowl, combine the flur, brown sugar and pecans; cut in the butter intil crumbly. Press onto the bottom of the prepared pan. place pan on a baking sheet. Bake at 325* for 12-15 minuets  or until set. Cool on a wire rack.

3. Filling: In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup of flour, cream and vanilla. Add eggs; beat on low speed just until combined. Remove 1 cup batter to a small bowl; stirr in the melted chocolate intil blended. Spread over crust.

4. Combine to the remaining filling the caramel topping and remaining flour; stir in pecans; drop by spoonful over chocolate batter. Top with the remaining batter. Place springform pan in a large baking pan; add 1 inch of water to the larger pan. This will prevent filling from drying out and burning. In other words it will help it be really moist when its finished!

5. Bake at 325* for 1-1/4 to 1-1/2 hours or until the center is just set and top appears dull brwon. Remove springform pan from water bath and remove the foil. Cool an a wire rack for 10 minuets. Carfully run a nife around edge of pan to loosen; cool 1 hour longer. Then refrigerate over night. 

6. NEXT DAY :) ITS ALMOST DONE!!! GARNISH: Place chips in a small bowl. In a small sauce pan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly. stirring occasionally. Spread over cheesecake. Sprinkle with chopped pecans. Refrigerate until set. (about 30 minuets) Remove sides of pan. Add additional caramel and whipped cream.  ITS DONE!!!! YAY! Cut and serve!!!!

  

THE FINISHED PRODUCT!!!

ARE YOU CRAVING IT YET????

OK OK OK OK

Its been a while since I have posted any Recipes. SO it may take me a few days to update my blog with all of the fun new recipes I have tried over the last few weeks. Some of my recipes I forgot to take pictures of...O-well. But I have had fun trying new things!!!

...................

Chicken Salad served with Roman Flatt bread.

CHICKEN SALAD

Picture Below

  HAHA!!!

FOR THE SALAD

Romaine Lettuce

Topped with.....
Red Onion slices

Sliced Tomato's

Baby carrots

Grilled Seasoned Chicken of your choice warm or cold

Feta Cheese Or Parmesan Cheese

I like feta better

Crutons

 Pomegranate Dressing ( Recipe Below)

Served with a side of Roman Flatt bread (Recipe Below)

YUMMY!!!

ENJOY!!!

Pomegranate Salad Dressing

Pomegranate Salad Dressing

This Salad dressing is so yummy and is low cal. Lots of flavor. This was actually a recipe for a raspberry dressing but I substituted the raspberry vinegar with Pomegranate red wine vinegar. It was to die for!!!

 

 NOTE: I didn't have anything to put the dressing in so I used a canning jar...it doesn't work when pouring it over a salad. I would recommend something different.

 

You will need... 

1/3 Cup Honey

1/4 Cup Pomegranate red wine vinegar or raspberry red wine vinegar...You choose!

1/4 cup fat free Greek yogurt or fat free plain yogurt.

I used the Greek yogurt.

1 tablespoon of Dijon mustard. (I used plain mustard)

2 tablespoons of olive oil

1/4 teaspoon of salt

1/4 teaspoon of fresh black pepper.

Combine all ingredients, whisk together.

3/4 cup (serving size 3 tablespoons)

about 100 calories.

ENJOY!

 

 

Roman Flat Bread

Roman Flatbread

<great with soups or salads>

  This was a recipe that I tried at a Relief Society super Saturday party. It was really yummy. I had to try it out myself. 

INGREDIENTS 

1 tablespoon of sugar

1 Tablespoon active dry yeast

1 1/2 c. warm water

2 1/2 c. of sifted flour

2 teaspoons of salt

1 1/2 teaspoon finely diced onion

2 teaspoons rosemary

2 teaspoons of olive oil.

NOTE: I used 2 teaspoons of rosemary and decided for myself it was a little strong. So I would recommend maybe a little less. It's up to you!!!

DIRECTIONS 

Dissolve yeast in warm water. Mix in flour, salt, onion, and rosemary. Knead dough for 8-10 minuets in mixing bowl with a hook. (Dough will be too sticky to knead with your hands.) Let rise until doubled in size. about 1 hour. Punch dough down let rise 5 minuets. (I would use a spatula to punch the dough) Remember the dough is really sticky. Flatten dough on oiled sheet pan. I would put a little oil on your fingers to spread the dough. Brush the top with olive oil. Sprinkle a little extra rosemary on top if desired.

Bake at 400 degrees for 20 minuets.

Brush butter on top of baked bread. (I sprayed it with a little I can't believe its not butter.)

This was really yummy. But I thought it was kinda hard to make because the dough was really sticky. It was hard to spread on the pan. 

Cut into sticks.

Serve as a side!!!

ENJOY!!!

Manicotti with Cheese

Manicotti with Cheese

I Should have taken a picture of it when it was on a plate. But Brad just got home from school and we had to eat it fast. We only have 15 minutes a night to eat dinner together and then he is off to school again.

This is a fun and fast recipe to make. It always tastes good.

INGREDIENTS 

1 Package ( 8 oz.) Manicotti, Uncooked

1-3/4 cups (15 oz. container) low fat ricotta cheese

2 cups (8 oz.) Shredded mozzarella cheese

1/4 cup grated parmesan Cheese

2 tablespoons of chopped fresh parsley

1/2 teaspoon of salt

1/4 teaspoon of freshly ground black pepper

3 cups (28 oz jar) spaghetti sauce

NOTE: If you do not have time to precook your noodles just add 1 cup of  water to the spaghetti sauce and boil. Use heated sauce in preparing dish and bake at 400 Degrees F. 

Cook Pasta according to package directions. (Refer to note above) Lay flat on a foil to cool. Heat oven to 350 Degrees F. In large bowl, stir together cheeses, parsley, salt and pepper; spoon into cooled pasta tubes. Spread a thin layer of sauce on the bottom of 13x9x2-inch baking dish, arrange filled pasta in single layer over sauce. pour remaining sauce over pasta; cover with foil. Bake 40 minuets. Remove foil; bake 15 minuets longer or until hot and bubbly. Makes 6 to 8 servings.

I used the no boil method and it turned out great!!!

Enjoy!!!

Pumpkin Cookies!!!

PUMPKIN COOKIES WITH CREAM CHEESE FROSTING!

Mmmmmmmmm...SO GOOD!!!

This recipe was suggested to me by the girls I work with. Good Idea girls. I am so glad I made them. It was so much fun. And they were so Yummy!!!

Here is how I did it...

makes about 3 dozen cookies.

Preheat oven to 350 Degrees.

For the Frosting

2 (8-ounce) packages of cream cheese

1 cup of powdered sugar

1/4 cup of milk

1 tablespoon of vanilla 

Zest of one lemon

For the cookies

1 cup of sugar

1 cup of unsalted butter 

NOTE: My favorite butter to cook with is Imperial. it's 79cents a box and you don't need to soften it

2 tablespoons of maple syrup

2 eggs

1 cup of canned pumpkin

11/2 teaspoons of ground cinnamon

1/2 teaspoon of ground allspice

1/4 teaspoon of nutmeg

Pinch of cloves

21/2 cups of flour sifted

2 teaspoons of baking powder

pinch of salt

 For Garnish whole pecans

How to make the Frosting

In a mixer fitted with a paddle, add the cream cheese. Beat until light and fluffy. Beat in the powder sugar until smooth. Add milk and vanilla. Beat until smooth. If the frosting is toot thick for your style just add a little more milk. Then Fold in the lemon zest. Set aside in the fridge. Do not put frosting on warm cookies wait until they cool down. I know it will be hard to wait that long but be patient

FOR THE COOKIES.

In a mixer fitted with a paddle, cream the sugar and the butter until light and fluffy. Add the Maple Syrup and eggs. Mix to incorporate. Add the pumpkin and mix to incorporate. Sift together the flour, baking powder, salt, cinnamon, allspice,nutmeg and cloves. Add the dry ingredients to batter and mix well. Drop rounded tablespoonfuls onto ungreased cookie sheet. Bake for 10 minutes in a preheated oven at 350 degrees, or until golden brown around the edges. Cool on racks. When cool, ice with cream cheese frosting.

Mmmmmmmmmmmmmmmmm... Cookies!!!

ENJOY!!!

This recipe was really fun to make. And they were perfect. I suggest with cookies to always have a cookie dropper to get your perfectly rounded tablespoonful  of dough. The cookies turn out better. I use to use just a spoon and my finger and my cookies never looked good.  Its a great tool to have in your Kitchen!!!

A short Story!!!

A Short Story...

 By: Amy Larson

So many of my friends have asked me; How do I do it? They say things like..."It cost a lot of money to bake," "I don't have the right tools to make that,"  and "Spices are expensive." So how do we get started? 

When I first got married I had absolutely no baking goods. Grocery shopping was a pain and it was always expensive. Sometimes grocery shopping even made me depressed. But little by little I started buying one thing at a time. So I started with basic recipes and buy basic ingredients. One day I was reading a recipe that required a lot of ingredients. We didn't have a lot of money and I knew that I couldn't go buy anything that week. I read through it and realized that I had everything I needed to make this recipe. I was shocked. It cost me basically nothing to make it and it was one of my favorite dinners. This recipe was Chinese Sweet and sour Chicken over a bed of brown rice. I also made homemade egg drop soup along with it.  It took me over a year and a half to accumulate baking goods. And now I can usually make any recipe without having to go buy a bunch of things at the grocery store. So just start Small. The prophet has told us to start a food storage. I try and buy one or two things a week to add to my food storage. Its not much, but when money is short a food storage will bless you and your family. It has been fun learning how to cook. My sister Kristy was worried about me when I got married because I never cooked a homemade dinner before. I absolutely LOVE trying new recipes every week. I know you can do it too. But remember JUST START SMALL!!! That's How I Did It!!!

LOVE AMY~KINS!!!

BBQ Chicken Pizza!!!

BBQ Chicken Pizza!!!

Ingredients!

For the Dough:

1 Cup of  warm water (110 - 115 degrees)

1/2 TBS of Active dry yeast

or 1 package (1/4 ounce) of active dry yeast 

2 TBS of Vegetable oil

1/4 tsp of salt

1 tsp of sugar

2-1/2 to 2-3/4 cups of flour

Cornmeal (optional)

1) In a large mixing bowl, dissolve yeast in warm water. Add the oil, sugar, salt and 1-1/2 cup of flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; cover and let rise for 10 minuets.

2) Roll into a 13 to 14 inch circle and sprinkle with cornmeal.Transfer dough  to a floured cooking stone. Or grease a pizza pan. building up edges slightly. Do not let rise

NOTE: The recipe says after this step cook only the dough at 425 degrees for 12 minuets. (I Skip this step if I am cooking the pizza on a stone. ) 

Layer Pizza with the topping of your choice. And continue to cook pizza for 10- 15 minuets.  

NOTE: When I cook my pizza on a stone. I Cook pizza at 375 degrees for 18-20 minuets. ONLY!!

For BBQ chicken Pizza You will need:

BBQ sauce of your choice

(I recommend a traditional sauce) Not spicy.  

1 Chicken breast cooked and shredded

Thinly sliced red onion

Thinly sliced tomato

Pizza Cheese about 2 cups

Sprinkle with  Parsley flakes.

NOTE. I Layer my pizza in the order I have written it down. I always put the cheese on top and ingredients on the bottom. But you can do it however you like. 

NOTE: In this picture I don't have a tomato on the pizza because I didn't have one and I didn't want to run to the store.

ENJOY!!!!

MEXICAN PASTA!!!

INGREDIANTS:

1 Bag of Colored swirled pasta. (I used whole wheat instead)

1 Can of Media Cream (Found on Mexican isle) 

3 Bell Peppers; Red, Yellow, Green. Chopped

1/2 Onion Chopped

Start by sauteing veggies together with a little bit of veggie oil and salt. Cook for about 10-12 minuets on medium heat until soft. Cook Noodles as directed on the box. When both are finished add together and stir in  media cream. Serve warm. Add salt to taste.

 COOKED VEGGIES

 

 MEDIA CREAM!!!

 

This recipe was my sister Kristy's recipe. I believe that she learned it from her Mother-in-law. It quickly became one of our family favorites. It wouldn't last long. So if you weren't home when we made it,  most likely you wouldn't get any of it. But it is really good. My mom likes to add a little cheese to hers. Have fun!!!

ENJOY!!!

Broccoli Cheese Soup

Broccoli Cheese Soup

 Mmmmmmm!!! This is my favorite!!!!

Fun and easy to make!!!

Ingredients:

6 TBS of Butter or margerine

1/2 Cup flour

2 cups of 2% milk

2 - 14 oz cans or Chicken broth

1 can of cream of chicken soup

3 cups of shredded cheddar cheese.

2 carrots shredded

1 onion chopped

About 4 cups of broccoli Chopped.

How to make it!!!

 First Chop all veggies; Carrots, broccoli, and onion and put them into large pan. Add one can of chicken broth and cook on medium heat for about 7-10 minutes or until broccoli is tender. DON'T OVER COOK. To make the soup Start with a rue; melt butter or margarine in large pot, add flour and whisk together adding milk in slowly on high heat. This will begin to thicken up. Turn heat down to medium. Add your last can of Chicken broth and your can of cream of chicken soup.  Add in your cheese about 1 cup at at time. Continue to stir soup, do not boil. When cheese has melted all the way add your veggies and remaining chicken broth. Your soup is done. Serve in Bread bowls or a side of bread and butter. Delicious!!!

This recipe I made on my own. I found 2 recipes online and altered them a little bit. You don't have to use the cream of chicken soup if you don't want to just add another can of chicken broth instead. I just like my soup to be a little bit thicker and it adds just a little bit more flavor. You can also add more or less cheese depending on how cheesy you like it. Some people might like more or less veggies too. It's completely up to you. I mostly just eyeball everything . Have fun making this one. And Good Luck!!!

ENJOY!!!

Homemade Pinto Beans

 PINTO BEANS

What you will need!

4 cups pinto beans, picked over and rinsed

6 to 8 whole garlic cloves

2 TBS of Salt

1/2 onion if desired

(I used just a little bit of onion powder)

NEXT!!!

Rinse beans with water and pick out bad beans. Then Place in crock pot,  add enough water to cover beans about 2-1/2 inches above beans. Add your garlic, salt, and onion. Let cook on low for about 8 hours or over night. Beans should be soft. Taste to make sure. Remove all garlic cloves and onion and toss. Drain remaining fluid. I like to save a little bit of juice with beans when Re frying them. Otherwise they dry out, or they are too thick.

NOTE: This makes a lot of beans. I freeze about half my beans in freezer bags. When ready to use just thaw beans out and cook as desired.

To re fry  beans. Put about 1 TBS of Veggie oil at the bottom of pan. Smash beans and let cook on medium heat for about 5 minutes stirring constantly. I like to leave a few chunks. My sister Kristy likes to add a little cheese to hers. They are yummy. 

Use in Chili, tacos, burritos, 7 layer dips, or anything your little heart desires.

ENJOY!!! 

Sneek Peek!!!

I will be posting a few more recipes tomorrow when I get some time. Here is a sneek peek...

Homemade Pinto beans

Maxican Pasta Salad

Broccoli Cheese Soup

****Special Request from the girls at work****

Pumkin cookies (next week)

Remember if you have any requests for a new recipe let me know in a comment!!! THANKS!!!

ENJOY!!!

Muddy Buddy's

This is my favorite fast and easy treat!!!

Muddy Buddy's are so yummy when you are craving a crunchy peanut butter treat!!!

I made these for a baby shower for the girls at work.

Here is how to make it...

You will need...

Peanut Butter

Chocolate Chips

Chex Mix Cereal

Powdered Sugar

Large Garbage Bag

I don't measure anything on this recipe...Some people like to add more chocolate than I do. So however you like it!!!! To make a large batch I use about 2 cups of creamy peanut butter and a 1/4 cup of chocolate chips. Melt them together in the microwave for about 2 minutes. It should be runny. Pour it over about 8 cups of chex mix and mix together until all cereal pieces are covered. Then I put about 1 cup (maybe more) of powdered sugar at the bottom of the garbage bag and place the mixture of cereal over the powdered sugar. Twist garbage bag shut, you will want to have a lot of air in the bag so you can shake the powdered sugar and cereal together.  Open up the bag and all of the pieces should be covered. Then put it into a bowl and ENJOY!!!

This recipe only takes about 10 minutes to make!!!

KIDS LOVE THIS ONE!!!

Homemade Strawberry Jam!!!

MMMMMMMMMMM......JAM!!!!

I never thought I could do it. My sister Angela came down to visit me and she told me we should make some. So we went to the store and bought sure jell. Then we went to costco and bought 1 large case of strawberries. That was the perfect ammout of strawberries for this fun project. Or you will need about 6 small cases at the regular grocery store.

YOU WILL NEED!!!

5 cups of smashed strawberries (I like to leave some chunks)

1 box of surejell (Located in the canning good at the market)

Directions are in the box of sure jell

 6 cups of sugar (I KNOW THATS A LOT)

8 canning jars 8oz each

FIRST: BOIL jars and lids to make sure they are clean.

Smash strwaberies in a large bowl, leave chunks, add surejell. Bring to a rolling boil for 1 minute ( this is when you are constantly stirring and it is boiling while you are stirring) then add your sugar bring back to a rolling boil for another minute. Remove from heat. It should be really runny like soup. Scrape off the bubbles from the top. Pour jam into jars using a large canning funnle. Fill almost full, Clean the tops of the jars before you put the lids on. Turn jars upside down and let cool overnight. To check if they are done the lid should not make a pooing sound. If it does make a popping sound something went wrong.

You dont have to put jam into the fridge because you boiled them. Go ahead and put them in your pantry for food storage. Or give them as a gift!!!

ENJOY!!! AMY~KINS

Homemade White Bread!!!

 The Second Rise (Ready to bake)

This was the first time I ever tried to make homemade bread. It was actually really fun! It tasted great!

Here is how I did it.

INGREDIANTS:

2 Packages (1/4 ounce each) active Dry Yeast. Or (1 TBS)

2-1/2 Cups warm water (110 to 115 degrees)

1/2 Cup of nonfat Dry Milk powder

1/2 cup of veggi oil

2 TBS Sugar

1 TBS Salt

8-1/2 to 9 cups of all purpose flour (sifted)

NOTE: I used half white flour and half wheat flower

START: In a large mixing bowl dissolve yeast into a 1/2 of warm water. Add the milk powder,oil,sugar,salt and 3 cups of flour. Beat together for about 3 minutes until smooth and pasty. Then add the remaining flour to form a soft dough. You dont have to use all of the flour. Save some for the counter top.

NEXT: Turn dough onto a floured surface and Knead until smooth and elastic, about 6 minutes. Place back into clean bowl with a little veggie oil to cover the dough so it doesn't dry out. Let rise for about 1 to about 1-1/2 hours until doubled in size.

NEXT:

Punch dough down. Devide in half, shape into loaves. (When shapping loaves I roll each ball into a 12x8inch rectangle. You will hear bubbles popping. Then roll dough up and pinch the seam.) Place dough into 2 greased 9-in x 5- in x 3-in loaf pans seam down. Let rise for a second time for about an hour or until doubled in size.

NEXT: Bake at 375 degrees for 35 minutes or until golden brown on top. Mine is usually done around 27 minutes. To check to see if its done. Using an OVEN MIT tkae bread out of pan and tap the bottom of the bread it should make a hollow sound.

NEXT: Brush the top of bread with a little butter to make crust soft.

NEXT: ENJOY!!! I like to put my Homemade stawberry Jam on mine!!!

You can also freeze bread if you cant eat it fast. When ready to use just take it out of the freezer to thaw out.

ENJOY!!!! AMY~KINS!!!

How the Spice Advice by Amy got started!

SPICE ADVICE

Moving to Arizona was quite the adventure for me and my husband! Leaving family and friends behind us. So I decided to keep busy by trying new things like "Cooking." I have found such a LOVE for it! So I decided to blog about all the fun recipes I discover and tell you what I think about them. If they were easy, hard, fun, or dumb. I don't expect everything to come out perfect because I am still leaning myself, but I am excited to share all of my fun adventures with you! Maybe you will try some of my recipes for your family. Then tell me what you think about it. 

One other thing I will add to my blog are crafts I make as well. 

Send me some of your Ideas and together we can have fun!!!

HAVE FUN!!!!