Always cheesecake time.

Somehow I misplaced April. It was here just a moment ago, I have a vivid recollection of taxes...hmmm. We have been busy with yard work, I planted my window boxes about a week ago and I'm itching to get at my planters around the yard. Mike has the gardens planned out, a variety of tomatoes, and cucumbers, are being cared for in anticipation of the ground warming up enough to plant. I think in about 10 days it will be time!

School has been so wonderful. This is the time of year when I really would like to keep them. Yesterday I found myself just watching the different groups and I was so proud of the way they interact with each other. Polite words, kind actions, giggly laughs, that's what 4 & 5 year olds are all about! I will miss these little people as they move on with their education. Some stay here at St. Paul's, but many go to other schools. It's always heartwarming when an alumni student calls and want to come read to the 'little kids', or stops by just to say 'hi'.

I have been playing around with salads, I tried a Tabbouleh recipe that was OK, but I have a friend who sent me a recipe with great promise. I'm anxious to try it! Mike made a ham and bean soup yesterday in the slow cooker. It has been a good week to revisit soup, cool and windy. Spring will come back, I know it!

This recipe for cheese cake turned out pretty well. You could use any kind of nut, pecans sound good to me too! Isn't it pretty? I didn't chop the nuts on top, they were slivered and I just let them be. Enjoy if you try it!

Almond Praline Cheesecake

• Yield: 1 (9-inch) cheesecake
• Nutrition: See Below
• Prep Time: 15 Minutes
• Cook Time: 60 Minutes

Ingredients

• 3/4 cup graham cracker crumbs
• 1/2 cup slivered almonds, toasted* and finely chopped
• 1/4 cup firmly packed brown sugar
• 1/4 cup butter, melted
• 3 (8 oz.) packages cream cheese, softened
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 3 large eggs
• 1 teaspoon almond extract
• ALMOND PRALINE TOPPING
• 1/3 cup firmly packed dark brown sugar
• 1/3 cup heavy cream
• 1/2 cup chopped, toasted* slivered almonds

Instructions

• HEAT oven to 300°F. Combine graham cracker crumbs, almonds, brown sugar and butter in medium bowl; press firmly into bottom of ungreased 9-inch springform pan or 13 x 9-inch baking pan.
• BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth (do not overbeat). Add eggs and almond extract; mix well. Pour over crust.
• BAKE 55 to 60 minutes or until center is set. Cool. Top with Almond Praline Topping. Chill.
• ALMOND PRALINE TOPPING
• COMBINE brown sugar and cream in small saucepan. Cook and stir until sugar dissolves. Simmer 5 minutes or until thickened. Remove from heat; stir in 1/2 cup chopped, toasted slivered almonds. Spoon evenly over cheesecake. (For 13 x 9-inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened).
• *To toast almonds: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.

Life is just a bowl of .....

Good morning everyone! It's almost noon, so the time to offer that greeting is almost gone. This is going to be another marathon week, I better get lots of rest and eat my chocolate ;-). Thursday I'm looking forward to my brother and sister-in-law coming for a visit, they will spend Easter here! It's always fun as we remember the good old days and listen to my dad tell stories of even earlier good old days. We are so blessed to have this family heritage alive and well.

I found a 'new to me' recipe that may be 'old to you' but I was kind of impressed with it. It was in my latest Taste of Home magazine that I took with me over the weekend on a short road trip. Don't worry, I wasn't reading while driving. It's another bar recipe that is so beautiful when you plate it because of the layers. It's similar in flavor to a Kit Kat candy bar, but richer. I doubt there will be many if any left by Thursday when the company arrives, so I'll have to make something else! Maybe you can try it for your guests.

Homemade Candy Bars

Ingredients

• 8 ounces Club crackers, divided (about 2 sleeves)
  
• 1 cup butter, cut up
• 1/2 cup milk
• 2 cups graham cracker crumbs
• 1 cup packed brown sugar
• 1/3 cup sugar
• 2/3 cup creamy peanut butter
• 1/2 cup milk chocolate chips
• 1/2 cup butterscotch chips

Directions

• Place a third of the crackers (about 25) in the bottom of an ungreased 13-in. x 9-in. pan.
• In a small saucepan over medium-high heat, melt butter. Add the milk, graham cracker crumbs and sugars; bring to a boil. Cook and stir for 5 minutes. Pour half of the mixture over crackers, carefully spreading to cover. Place half of the remaining crackers (about 25) on top. Spread with remaining sugar mixture. Top with remaining crackers. (Now there are 3 layers of crackers)
  
• In a small saucepan over low heat, stir peanut butter and chips until melted and smooth. Spread over crackers. Chill until firm, about 1 hour. Cut into small squares. Yield: 3-4 dozen.

I had to put mine in the fridge to harden up quicker, we were a bit impatient.

Refrigerator Bran Muffins Rock!

My daughter just called me looking for a recipe. I am surprised I have not already done this one! When I worked in the office at the Jr. High School one of the teachers there brought these muffins in, I was hooked then and there. The best part is that you can mix them up and keep the batter in the fridge for about a month. bake a few fresh yummy muffs whenever the mood strikes you.

BRAN MUFFINS
1 15 oz box Raisin Bran cereal (boxes come 20 oz, just eyeball it)
1 1/2 cups brown sugar
1 1/2 cups white sugar
5 cups flour
5 tsp baking soda
1 tsp salt
3 cups nuts, chopped (pecans or walnuts)
1 cup dried apricots, chopped
1 cup dried dates, diced
1 cup melted margarine
4 eggs, beaten
1 qt buttermilk

Combine all of this in a mammoth bowl!! Stir well. I use paper liners in my muffin tin and use an ice cream scoop to make them the same size. Bake at 400* for 20-25 min.

I have cut back the nuts to two cups when I didn't have enough. Also I've played around with various dried fruits, craisins, etc... It's all good.

What's up Doc?

It's been a busy week, busy but fun. Yesterday at school was a marathon day with so many activities! We painted shamrock pictures, planted seeds to grow in our window, did a scavenger hunt and the afternoon class also baked Irish soda bread. That along with our regular schedule made for busy little people!

One of the girls in the pm class walked in and stopped dead in her tracks when she saw a classmate wearing a sequin bow tie for St. Patricks Day. She said, "You look dapper!" and he looked at her with a puzzled look on his face. She proceeded to say, "Dapper is a fancy word for handsome!" You should have seen him puff up with confidence! She then continued to the back of the room to hang up her coat. I LOVE MY JOB!!!

Today is my wedding anniversary. Mike and I have been married for 32 years, how can that be possible? But when I think about my son being 29 and my daughter 26, it feels right. The big debate last evening when we went out for an Irish libation was where to eat tonight. We talked about driving to Columbus which is just a 45 min. drive, eating here somewhere or making our own. It just seems that on a special occasion you should be treated, but there's nothing more disappointing than going out for a special meal and it doesn't live up to your hopes. I'll let you know what we decide.

A couple of days ago I found THE BEST carrot cake recipe. I like cream cheese frosting but I think they are usually too sweet. This one is perfect in my world. I hope you will try it! I probably will make it again for Easter.

Carrot Cake

2 cups flour
2 cups sugar
2 tsp soda
1 tsp salt
1 1/2 tsp cinnamon
1/2 tsp allspice
3/4 cup oil
4 eggs
3 cups carrots, grated

Frosting:
1/4 cup butter
4 oz pkg light cream cheese
1 tsp vanilla
1 3/4 cup powdered sugar
1/2 cup chopped pecans
1/2 cup coconut

Measure all ingredients and mix in a large bowl. Beat for 3 minutes. Pour into a 9x13 greased pan. Bake @ 350* for 35-40 min or till it tests done in the middle. If it's getting dark, cover loosely with foil last 10-15 min.

To make frosting cream butter, cream cheese and vanilla then add the powdered sugar till smooth. Fold in nuts and coconut, frost cake.

We're potato people. Not potato heads, potato people.

When I think of March food, I of course think of corned beef - a favorite at our house! Cabbage, brussel sprouts, green beer, potatoes... See how I slipped in the beverage?? tricky :-)

In March of 2008 I posted a Party Potato recipe, and it's great! I found a similar recipe for you working girls/guys (myself included) that you can put together much faster since you don't have to cook the potatoes first. See what you think of this easy cheesy version a la' 2010!

PARTY POTATOES II

2 lbs frozen hash browns
1/2 cup grated onion
2 cups cheddar cheese, shredded
1/2 cup melted butter
1 16 oz sour cream
1 can cream of mushroom soup
2 tsp salt
1 tsp pepper

Mix all ingredients together and bake in a 9x13 pan @ 350* for 1 hour. (I'll bet you could do this in a slow cooker on low) Also, another version of this puts crushed cornflakes mixed with melted butter on top for a divine crunch factor!

Ewww, jello.

Jello is a word that makes me nauseous. I can't stand the texture, I know I've mentioned that before on this blog, but it's still true. Therefore I am always looking for a salad that can take the place of a jello salad on an Easter table or another "jello" holiday. This little salad probably could clog a few arteries, but it goes down like a dream! Almost a dessert - yum.

PINK FLUFF SALAD

1 can cherry pie filling
1 (12oz) cool whip
1 can sweetened condensed milk
1 (8-oz) can crushed pineapple, drained well
2 cups miniature marshmallows
1 cup pecans

Stir together the sweetened condensed milk and cool whip. Fold in pie filling, then add pineapple, marshmallows and pecans. Chill several hours before serving.

Pass the salad please.

We had Christmas March 6th. Yes, I said Christmas! Actually it was the last of the gatherings, we went to Grandma Ann's for a turkey dinner that was supposed to happen a couple of months earlier. Ann makes the BEST gravy in the world. I've watched her do it, I've asked questions, I've tried to replicate her gravy and still no luck. So flavorful, so perfect.

Whenever we would ask what to bring for a family meal at her house, for years she told us to bring bread. :-( Not that bread isn't important, but it's not fun. This time I wised up and said I'd bring a salad, one of Mike's all time favorite salads. This recipe is older than the hills, you've all had it I'm sure. But when I looked it up on my blog to make it, I didn't find it....so I'm posting it for myself if not for you. Try to use it up in a couple of days or it gets really ugly.

Broccoli Raisin Salad

1 head of fresh broccoli, cut up into florets-about 4 cups
1/2 cup red onion sliced thin, then quartered
1 cup sliced celery (optional)
1 lb bacon, fried crisp and drained-crumble
1/2 cup hulled sunflower seeds
1/2 cup raisins

Dressing:
3/4 cup mayo
1/4 cup sugar
2 tbsp. vinegar

Combine all ingredients in the first group and add dressing that has been stirred together. I substituted Hormel real bacon bits instead of frying the bacon, much easier!