Key Lime Cheesecake

Yield: Makes 10 to 12 servings Lime custard 6 large egg yolks 3/4 cup sugar 6 tablespoons fresh Key lime juice or regular lime juice 1 teaspoon grated Key lime peel or regular lime peel Crust 1 3/4 cups graham cracker crumbs (about 12 whole graham crackers) 1/4 cup sugar 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, melted Filling 2 (8-ounce) packages cream cheese, room temperature 2/3 cup plus 3 tablespoons sugar 2 large eggs 3 tablespoons fresh Key lime juice or regular lime juice 1 tablespoon grated Key lime peel or regular lime peel 1 16-ounce container sour cream Thin lime slices For lime custard:    Whisk all ingredients in heavy small saucepan over medium heat until custard thickens and boils for 30 seconds, about 8 minutes. Cool to room temperature, stirring occasionally (mixture will thicken). For crust:    Preheat oven to 350°F. Wrap 3 layers of foil around outside of 8- to 8 1/2-inch-diameter springform pan with 3-inch-high sides. Butter pan. Stir first 3 ingredients to blend in medium bowl. Mix in butter until moistened. Press crumb mixture evenly onto bottom and 1 1/2 inches up sides of prepared pan. Bake just until set, about 5 minutes. Cool completely. Maintain oven temperature. For filling:    Place cream cheese, 2/3 cup sugar, eggs, lime juice, and lime peel in processor; blend well. Spoon custard into crust; smooth top. Carefully spoon filling over. Set cheesecake in large baking pan. Add enough hot water to baking pan to come 1 inch up sides of cheesecake pan. Bake until almost set but not puffed and center moves slightly when pan is gently shaken, about 45 minutes.    Meanwhile, stir sour cream and remaining 3 tablespoons sugar in medium bowl to blend. Carefully spoon sour cream mixture over hot cheesecake; smooth top. Bake until topping sets, about 10 minutes. Cool 10 minutes. Run knife around sides of pan to loosen. Cool cheesecake completely. Cover and refrigerate overnight.   Do ahead Can be made 2 days ahead. Keep refrigerated. Release pan sides from cheesecake; transfer to platter. Garnish with lime slices and serve.

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Tequila Cake

2 cups sugar
1 cup butter
4 eggs, lightly beaten
1 cup milk
3 1/2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1/4 cup tequila


1. Preheat the oven to 325°. 
2. Cream sugar, butter, and eggs together. 
Stir in milk, then add the flour, baking powder, 
and salt, and beat. 
Add the tequila and beat until smooth. 
Beat the batter very well 
until it becomes shiny. 
3. Fold the batter into a greased 
and floured bundt pan. 
Bake for 1 hour or until a toothpick inserted 
in the middle of the cake comes out clean. 
Cool on wire rack, then remove cake from pan, 
place on cake server or plate and 
top with Tequila Cake Glaze 
(see recipe).

Tequila Cake Glaze

1 cup light brown sugar
1 cup dark brown sugar
1/4 cup water
Pinch salt
1/4 cup tequila
2 tablespoons Grand Marnier


1. Place the sugars, water, 
and salt in a saucepan 
and bring to a boil. 
Continue to cook until the mixture 
becomes semi-caramelized. 
2. Remove from heat, 
stir in the tequila and Grand Marnier, 
and pour over the cake 
while the glaze is still warm.

Pecan Pie Recipe Four Layer Pecan Pie

Preheat oven to 375
1 frozen pie crust. I used deep dish pie crust.
8 oz. Philidelphia Cheesecake filling
1/4 cup sugar
1 teaspoon vanilla extract
3 eggs
1 cup light Karo Syrup
1 1/4 cups chopped pecans 

Spread Cheesecake filling on bottom of pie crust
Sprinkle with pecans

Mix: 1 cup light Karo Syrup 3 eggs 1/4 cup sugar and 1 teaspoon Vanilla extract
Slowly pour this mixture over pie

Bake for 40 minutes. Let cool. Chill for 4 hours.

If you can't find the Cheesecake filling take .... 

8 oz. cream cheese , softened
1 egg
1 teaspoon vanilla extract
1/4 cup sugar

Mix and use in place of the Cheesecake filling.

Buffalo Chicken Deviled Eggs ~

1/4 cup chopped cooked chicken ( store cooked rotisserie chicken for me)I used 1 can Hormel chicken(white meat)
buffalo wing sauce to cover chicken, plus 6 Tbsps.
12 hard-boiled eggs, peeled cut in half and yolks mashed in a bowl
1/4 cup softened butter
1/4 teaspoon Tabasco sauce
1 4oz container. feta cheese crumbled

cover chicken with enough Buffalo sauce; let sit at least 5 minutes.
combine yolk and butter.
stir in feta cheese and Tabasco.
add chicken and 6 Tbsps. of Buffalo sauce.
place mixture in zip lock bag with the corner cut off (big enough to squeeze out mixture).
fill egg whites with mixture and garnish with celery.
enjoy right away or let it sit at room temperature for 15-20 minutes for flavors to develop.
OH My Goodness!!! These are so GOOD, U gotta try them! Craig =)

WEST VIRGINIA HOT DOG SAUCE

3 lbs. hamburger
2 tbsp. paprika
2 1/2 tbsp. chili powder
1 1/2 tbsp. crushed pepper (red)
1 tbsp. salt
1 tbsp. celery seed
1/2 tbsp. garlic powder
1 tbsp. black pepper
1 pt. water

Brown all ingredients (except water) until pink is gone. Add water and cover until water boils, then simmer until most of water is gone.

Note: This is a hot sauce so cut the 1 1/2 tablespoon crushed pepper and 1 tablespoon black pepper in half.

Note: What sauce is leftover freeze in ice trays. Pop out and put in baggie. When needed use 1 cube per hot dog.

Chocolate Pumpkin Loaf

makes 3 loaves.

3-1/2 cups. sugar
1-1/4 cups. vegetable oil
3 eggs
1 can(29 oz) solid pack pumpkin
3 squares(1 oz. each) unsweetened chocolate, melted and cooled
1-1/2 tsp. vanilla extract
3-3/4 cups. all purpose flour
1-1/2 tsp. salt
1-1/2 tsp. baking powder
1-1/4 tsp.ground cinnamon
1 to 1-1/4 tsp. ground cloves
1/2 tsp. ground nutmeg
2 cups.(12 oz) semisweet chocolate chips


      In a large bowl, combine sugar and oil. Add eggs; mix well. Stir in the pumpkin, chocolate and vanilla; mix well. Combine the dry ingredients; stir into pumpkin mixture just until blended. Stir in chips.
     Transfer to 3 greased 9in.x5in. x3in. loaf pans. Bake at 350F* for 55-65 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
   Wrap and freeze for up to 6 months.

Pad Thai with Creamy Peanut Sauce

Makes: 6 servings.

Peanut Sauce:

2/3 cup.(5 fl.oz. can) Carnation evaporated milk
1/3 cup. chunky peanut butter
1 tbsp. soy sauce
1/4 tsp. ground ginger

Pad Thai:

8 oz. dried thin rice noodles or 8 oz. dried linguine
1/4 cup water
1/4 cup granulated
2 tbsp. ketchup
1-1/2 tbsp. soy sauce
1 fresh lime, cut into wedges, divided
1/8 tsp. ground cayenne pepper
2 tbsp. vegetable oil
1 cooked, boneless chicken breast, cut into small bite size pieces
2 garlic cloves, finely chopped
1 lg. egg, beaten
2 cups(about 4 oz) fresh bean sprouts
1 bunch green onions, sliced
1/2 cup. chopped peanuts, divided


       Place evaporated milk, peanut butter, soy sauce and ginger in blender; cover. Blend for 30 seconds or until smooth, set aside. Makes 1 cup.

      Soak rice noodles for 30 minutes in hot water; drain. Noodles will be flexible but not soft.

     Combine water, sugar, ketchup, soy sauce, juice of 1 lime wedge (1 tsp.) and cayenne pepper in small bowl.
 
      Heat oil in large, non stick skillet over medium-high heat. Add chicken cubes, garlic; cook,  stirring occasionally, for 3 minutes. Stir in noodles, stirring quickly to keep from sticking. Pour ketchup mixture over noodles; cook for 2 minutes or until sauce is absorbed, stirring constantly.

    Push noodles to side of skillet, Add egg to skillet, stirring until cooked. Stir in bean sprouts, 1/2 cup green onions ans 1/4 cup peanuts until mixed. Mound mixture on large serving plate.

    Pour 1/2 cup peanut sauce down center of noodles and sprinkle with remaining green onions and peanuts. Squeeze 2 lime wedges over noodles and garnish with additional wedges. Serve with remaining peanut sauce.