insane cooking!

Turtles

These are awesome and wicked simple.

Ingredients:
1 bag of pretzel snaps
1 bag of Rolos
1 bag of Pecan halves

Stack up a tray of pretzels and put a Rolo on top of each one. Put the tray in a preheated oven (350 degrees) for 3 minutes. The Rolos should be intact, but about to melt. Take the tray out of the oven and squish a halved pecan on top of each one. Place the tray in the refrigerator to cool. This is a crunchy, chewy, salty & sweet bite of awesomeness.

Bailey’s Irish Cream Chocolate Chip Cheesecake

This recipe makes 2 kick-ass cheesecakes. Half it for half the awesomeness (and possibly less heart attacks)

Crust:
4 cups graham crackers mixed w/ 1/2 cup of butter

mix the crumbs in a bowl with the melted butter and pat into a 10-12 inch cheesecake tin. bake at 350 for 8 minutes

Filling:
3lbs cream cheese
2 cups sugar
6 eggs
1 cup sour cream
1 cup bailey’s irish cream
1 T vanilla
2 cups dark chocolate chips

beat the cream cheese, sugar, eggs, sour cream in an electric mixer until smooth. add irish cream and vanilla and pour filling into crust

bake at 300 for approx 45 mins until set

Topping:
2 1/2 cups sour cream
1/2 cup sugar
1/4 cup irish cream

blend together in a bowl and spread over the tops of the 2 cheesecakes. bake at 375 for 4-5 minutes until set

Thank you Gerri Gilliland!

pumpkin pie

So I’m sitting here typing while smelling the two pumpkin pies I just put in the oven bake – AND THEY SMELL DAMN GOOD! Much props to Paula Dean and her southern cooking..

Ingredients:
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping

Preheat the oven to 350 degrees F.

Grab the pre-made frozen pie dough (I got a two-pack and the filling was just enough to fill both). Put the shells in the oven for about 5-10 minutes just to get them soft.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.