Cheesecake Praline Squares

Back in the days when I lived a couple hours away from my parents, my mom would make this cheesecake often when I would come visit. Now that I've moved backed to my hometown and only 15 minutes away from their house, my visits aren't such a special occasion anymore. Not that I'm complaining about the mini candy bars that she keeps in the crisper but I really miss this cheesecake. Fortunately, she still makes it for holidays. See the picture above? That was my plate for Independence Day. And I'm not even sorry about it.

Cheesecake Praline Squares (originally from Taste of Home magazine)

Crust:2 cups flour
1 cup butter, melted
2/3 cup pecans, finely chopped
2 TBS powdered sugar

Filling:3 pkgs (8 oz each) cream cheese, softened
2/3 cup sugar
1 can (14 oz) sweetened condensed milk
2 tsp vanilla extract
4 eggs
1/2 tsp lemon zest or juice

Topping:1 cup packed brown sugar
1 cup heavy whipping cream
1 cup chopped pecans
1 1/2 tsp vanilla extract

In a bowl, combine flour, butter, pecans and powdered sugar. Press into an ungreased 9x13 baking dish. Bake at 350 degrees for 20 minutes or until lightly browned. Cool on a wire rack.

In a large mixing bowl, beat cream cheese and sugar until smooth. Add the milk, vanilla and lemon. Add eggs; beat on low speed just until combined. Pour over crust. Bake at 350 degrees for 35-40 minutes or until edges are lightly browned. Cool on a wire rack.

In a saucepan, combine brown sugar and cream. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from heat; stir in pecans and vanilla. Pour over cheesecake. Refrigerate for 4 hours or overnight. Cut into squares.

Enjoy!

Sock It To Me!

When we were in Memphis last month we had a full intinerary. There were museums for the boys, a motorcyle shop for WD, the truck race for all of us BUT the one place I wanted to visit was Neely's Bar-B-Que. I just love watching Down Home with the Neely's on the Food Network. Know what else I love? Pulled pork sandwiches, that's what. But let's talk about what I had for dessert: The Sock-It-To-Me Cake.

Although I've never had this cake before it's a popular recipe that can be found on the box of Duncan Hines' butter recipe cake mix. The Neely's (or more specifically Mama Neely) has tweaked the recipe a bit and the outcome is delicious. The cake is so moist and the lemon glaze is an unexpected but welcoming flavor. And if you have any left over--and surprisingly, I did!--it's perfect for breakfast with a cup of hot tea.

Mama Neely's Sock-It-To-Me Cake (original recipe can be found here)

Filling:
2 tablespoons brown sugar
2 teaspoons ground cinnamon
1 cup chopped pecans

Glaze:1 1/2 cups confectioners' sugar
2 tablespoons milk
2 tablespoons lemon juice

Cake:1 package golden cake mix
4 large eggs
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
1/4 cup sugar
2 tablespoons all-purpose flour

Preheat oven to 375 degrees F.
For streusel filling, combine all ingredients and set aside.
Blend glaze ingredients and set aside.
Combine cake mix, eggs, sour cream, oil, water, sugar and flour in a large mixer bowl. Beat at medium speed for 3 minutes with electric mixer. Pour 1/2 of batter into a greased 13 by 9-inch pan. Sprinkle streusel filling on top and swirl the filing. Spoon remaining batter evenly over filling. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 25 minutes invert onto serving plate, cool completely.
For glaze:Combine sugar, milk and lemon juice in bowl. Whisk until smooth. Drizzle over cake.

Paula Deen's Squash Casserole

Get out the butter--it's time for another recipe from Paula Deen!

Our squash is coming in nicely this year and although my husband can eat fried squash for breakfast, lunch, and dinner, I thought a little change was due. Since I had great success with Paula's Apple Bacon Cheddar Sandwich and her Cookie Dough Truffles, I decided to give her Squash Casserole a try. You didn't have to twist my arm, though. Sour cream...cheddar...that's right up my alley. And it turned out great--just as yummy as it sounds!

Squash Casserole (recipe from Paula Deen)

6 cups large diced yellow squash and zucchini (I just used yellow squash)

vegetable oil

1 large onion, chopped (I used half an onion)

4 tablespoons butter

1/2 cup sour cream

1 teaspoon House seasoning, recipe follows

1 cup grated cheddar cheese

1 cup crushed butter crackers (recommended: Ritz) (I used Keebler's Club crackers)

Preheat oven to 350 degrees F.

Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside. (I guess I did something wrong--I didn't have any excess moisture!)

In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.

House Seasoning:

1/4 cup salt

1 TBS black pepper

1 TBS garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

My Favorite BBQ Sauce

While eating our traditional Fourth of July dinner last Saturday I asked my sister what she liked better: Fourth of July food or Thanksgiving food. With her mouth full of potato salad she enthusiastically pointed at her plate. I was in the minority at the table because I picked Thanksgiving food. It wasn't an easy decision to make though. Especially when there was platter of grilled chicken made with my favorite bbq sauce right in front of me.

My dad has absolutely no sweet tooth so this was the sauce that I grew up on. No ketchup or brown sugar here. It's a thin, tangy sauce that requires small cupfuls placed on the table for extra dipping. I hope you love it as much as I do!

BBQ Sauce

3 sticks butter
8 cups water
1 quart apple cider vinegar
2 TBS Worcestershire sauce
1/2 cup salt
1/2 TBS black pepper
1/2 tsp garlic powder

Heat through until butter is melted. Set some aside for dipping and use the rest as a marinade for chicken.

P.S. Remind me at Thanksgiving, when my sister is enjoying buttered rolls, sweet potatoes, and pumpkin pie, what her favorite food holiday is!

Loaded Baked Potato Salad

I love the classic mustard based potato salad full of hard boiled eggs and olives. My husband, well, he doesn't like it. At all. And since summer wouldn't be complete without potato salad I came up with this recipe for a Loaded Baked Potato Salad. The concept is pretty popular but after making this several times and trying different ingredients (chives, no chives, white cheddar crumbles, no cheese, more or less mayo, etc.) I think I've found the right combination. Now we just have to agree on whether it should be served hot or cold!

Loaded Baked Potato Salad

3 lbs. red potatoes, diced

2-3 TBS salt

pepper, to taste

1/2 cup mayo

1/2 cup sour cream

1/4 cup green onion, chopped

1 cup shredded cheddar cheese

8 slices bacon, cooked and crumbled

Boil potatoes in salted water until tender. Drain and set aside to cool. Combine mayo and sour cream in a large bowl. Add pepper, onion, cheese and bacon and mix together. Add cooked potatoes and stir until combined. Refrigerate until ready to serve.