Senior goodies. <3 

prettygirlfood:

Snickers Cheesecake Recipe

Ingredients:

Crust:
2 cups graham cracker (or chocolate cookie) crumbs
1/2 cup (1 stick) unsalted butter; melted
3 Tbsp. sugar
½ tsp. salt

Cheesecake:
4 bars of cream cheese (8 oz each), room temperature
1 ¼ cup granulated sugar
4 large eggs, room temperature
3/4 cup heavy cream
1 Tbsp. pure vanilla extract

Topping:
20 Mini Snickers; cut into fourths
1/3 cup roasted peanuts; halved or chopped1/2 cup caramel syrup

Method:

Preheat oven to 350 degrees F.  Prepare either a 9-inch springform pan (or I used six 4.5-inch springform pans) by greasing them liberally with cooking spray or butter.

In a separate bowl, stir together the crust ingredients until evenly mixed.  Then press into the bottom of your pan(s), either just on the bottom or also about 1″ up onto the sides. Bake for 7 minutes and cool completely on a wire rack.

Begin to boil a large kettle or pot of water for the water bath.

In the bowl of your stand mixer fitted with a paddle attachment, combine the sugar and cream cheese and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and mix until smooth.  Do not overmix.  Pour batter into prepared crust(s).

Once your kettle or pot of water is boiling, carefully place a large baking dish on the lower rack of your oven and pull the rack out a few inches towards you, and then pour the water into it.  (Or use your best judgment on how to do this without burning yourself.  I just heat the water in a kettle, which is very easy to pour into the pan.)  This will create a water bath that will give off lots of steam while the cheesecake bakes.

Then place the cheesecake pan(s) in the oven, and bake unti

l the edges will appear to be set, but the center will still have a slight jiggle to it.  This will be about 45-55 minutes for the 9-inch pan, and about 30-35 minutes for the 4.5-inch pans.  At this point, close the oven door, turn the heat off, and let rest in the cooling oven for one hour. After one hour has passed, carefully remove the cheesecake and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 5 hours.

Serve topped with caramel, Snickers, and peanuts.

Tip: This would also be marvelous with Twix, Butterfingers, or Kit Kats!

prettygirlfood:

Chicken Noodles Recipe

Ingredients:

6 oz. skinless and boneless chicken thigh or leg meat, cut into small pieces
10 oz. fresh egg noodles
3 tablespoons cooking oil
2 cloves garlic, minced
1/2 cup shredded cabbage
1/4 cup shredded carrot
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 tablespoons water

Marinade:

1/2 tablespoon soy sauce
1 teaspoon oyster sauce
1/2 tablespoon Worcestershire sauce
1 teaspoon Shaoxing wine
3 dashes white pepper
1 teaspoon sugar
1/2 teaspoon sesame oil

Garnishing:

Sesame seeds
Scallion, sliced diagonally

Method:

Rinse the fresh egg noodles with cold water, drain the excess water and set aside.

In a small mixing bowl, marinate the chicken with all the all the seasonings in the Marinade, for 15 minutes.

Heat up a wok with 1 tablespoon of the cooking oil. When the wok is heated, add the chicken into the wok and pan-fry the chicken until slightly charred and blackened on both sides. Remove the chicken from the wok and into a bowl. Set aside.

Clean the wok and heat it up with the remaining 2 tablespoons of oil. Add in the minced garlic and stir-fry until light brown or aromatic. Add the shredded cabbage and carrot into the wok and do a few quick stirs. Stir in the noodles, soy sauce, oyster sauce, and water. Continue to stir fry until the noodles are well blended with the seasonings and completely cooked through. Dish out and transfer into two serving bowls. Top the chicken noodles with the chicken (and its juice), garnish with the sesame seeds and scallion. Serve immediately.

Serves 2

prettygirlfood:

Pizza Grilled Cheese Recipe

Ingredients:
8 slices of bread
¼ cup butter (softened)
1/8 teaspoon garlic powder (or more to taste)
1 teaspoon Italian seasoning
1 package sliced pepperoni
8 slices mozzarella cheese
½ cup grated parmesan cheese
pizza sauce (for dipping)

Cooking Instructions:

In a small bowl mix together softened butter, garlic powder, and Italian seasoning. Warm the sliced pepperoni’s for a few seconds in the microwave or on the stove top over medium heat.

Pre-heat a skillet to medium heat. Spread the garlic butter over one side of a slice of bread. Place butter side down in the skillet. Top with a slice of mozzarella cheese, as many pepperonis as you want, a little parmesan cheese, and an additional slice of mozzarella cheese. Butter an additional slice of bread with the garlic butter and place butter side up on top the sandwich.

Cook in the skillet until lightly browned on the bottom and flip over. Continue cooking until the other side has browned and the cheese has melted. Repeat with remaining sandwiches. Cut in half and serve with pizza sauce for dipping.

(Makes 4 Servings)

prettygirlfood:

Oreo Rice Krispie Treats

1/4 cup salted butter
1 (10.5) oz bag mini marshmallows (note: if you have an extra bag, you can add an additional cup of marshmallows, if desired. I recommend it.)
6 cups Rice Krispies cereal
10 oreos, chopped into bits (about the size of pebbles, there will be powder too), about 1 cup
1 1/3 cups white chocolate chips
6 oreos, chopped into bits (about the size of pebbles), about 1/2 cup

Butter or spray a 13 x 9 pan, set aside. Melt butter in a large non-stick saucepan over medium low heat, swirling butter up along edges of the pan (this helps the marshmallows stick much less). Stir in marshmallows and stir constantly until melted. Remove from heat and gently stir in Rice Krispies cereal, stir until evenly coated. Fold in 10 chopped Oreos. Pour mixture into buttered dish. Using a buttered spatula or greased hands gently press mixture evenly into dish, set aside. In a microwave safe bowl, melt white chocolate chips on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Spread melted chocolate evenly over Rice Krispie treats and immediately (before chocolate hardens) sprinkle with 6 chopped Oreos. Gently press the Oreo pieces down with your hands. Cover and refrigerate about 10 minutes, or alternately let rest on counter until chocolate hardens.

Yield: 18 servings | Recipe from Cooking Classy