Friday, July 30, 2010

Impossibly Easy Toffee Bar Cheesecake

1/4 cup milk

2 teaspoons vanilla
2 eggs
3/4 cup packed brown sugar
1/4 cup Original Bisquick® mix
2 packages (8 oz each) cream cheese, cut into 16 pieces, softened
3 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped
1/2 cup caramel topping

1. Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray.

2. In blender, place milk, vanilla, eggs, brown sugar and Bisquick mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate.

3. Sprinkle candy over top; swirl gently with table knife to evenly distribute candy.

4. Bake 30 to 35 minutes or until about 2 inches of edge of pie is set and center is still soft and wiggles slightly. Cool completely, about 1 hour.


Wednesday, July 28, 2010

Coconut Creamed Corn

4 ears corn, kernels cut from cob
1 cup light coconut milk
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
1/4 teaspoon crushed red pepper

Combine corn kernels, coconut milk and salt in a medium saucepan.
Bring to a boil, then adjust the heat to maintain an active simmer.
Cook, stirring occasionally, until most of the coconut milk has evaporated, 12 to 15 minutes.
Stir in cilantro, lime juice and crushed red pepper.


Tuesday, July 13, 2010

Tomato-Less Salsa

1 can pinto beans (drained)
1 can black beans (drained)
1 can white and yellow corn (drained)
1 green bell pepper (diced)
1 yellow bell pepper (diced)
1 red bell pepper (diced)
1 vidalilo onion, diced
4  celery stalks, diced
1/3 cup vinegar
1/2 cup sugar
1/2 cup vegetable oil
Fresh cilantro to taste

Mix vinegar with sugar and heat until sugar dissolves.
Add vegetable oil and refrigerate until cool.
Pour vinegar mixture over bean mixture.
Add fresh cilantro.
Before serving, pour out 1/4 to 1/2 cup cup of liquidto keep it from getting too soupy.

From Mom.

Thai Pork with Peanut Sauce

Nonstick cooking spray
1 pork tenderloin (2+lbs), cut into large chunks
2 large red bell peppers, cored, seeded, cut into strips
1/3 cup prepared teriyaki sauce
2 tablespoons rice vinegar
1 teaspoon red pepper flake
2 cloves garlic, minced
1/4 cup creamy peanut butter
Crushed peanuts

Place pork, bell peppers, teriyaki sauce, rice vinegar, curry paste (if using) and garlic in cooker. Cook on low for 8 hours.

Remove pork from the crockpot and shred. Add peanut butter to liquid in cooker, stir to combine, then return pork to the cooker and toss so the sauce coats the meat.

Top with crushed peanuts and scallions. Serve over rice with broccoli.

Made for Olds & Polochock Meeting August 2011.
Made for Parents Spring 2011.
Made for Brian October 2010.
Made for Brian, Randy, Matt & Veronica December 2010.
Made for Parents and Brian January 2011.