Cheesy Bacon Bombs!

Sooo, I was sitting around one day, just thinking about how nice it would be to pop a hot, gooey, cheesy, bacon wrapped little dough puff into my mouth, yep, that’s what I was doing…sadly it’s true, LOL!

Anyway, once that thought invaded my head, I knew that my life wouldn’t move forward until I got busy and made them a reality!

Annnd here we are!  These succulent, and decadent little one biters are so good, so addictive and so down right dangerous, that you will need a Chaperone if you plan on being alone with them!

~And the Chaperone will need a Chaperone too!!  

These little bites can cause bad, bad things to happen, like before you know it, the plate is empty and your pants are strangely smaller!  But they’re so worth it…

What you’ll need for 32 bursting Bacon Bombs:

1 can (8ct.) Pillsbury Grands Flaky Layers Biscuits

Cubed Mozzarella Cheese (1-1″ cube per Bomb)

2 lbs. of Bacon (1 slice per Bomb)

Sticks

Oil for frying (I used Canola)

Directions:

Cube up the Cheese, and cut each Biscuit into fourths.  Place one piece of Cheese inside a Biscuit quarter, and roll it up in there, nice and tight…

Wrap each rolled Bomb in a slice of Bacon, and secure it with a skewer or toothpick…

In a med/large pot, heat up approx. 2″ of Oil (to 350 degrees) and fry them up in small batches.  Maybe one or two at a time, the oil will expand so stay close…

Drain them on some Paper Towel, but serve them up good and warm, so they do this…

Take a good, close look at them before you share them, because they’ll be gone in a matter of seconds…

Be sure to grab some for you, since you did all the work..lol!

You deserve it, yes you do…

Prepare for a Bacony, Cheesy, explosion of deliciousness!  ~Enjoy! 

No-Bake Cherry Cheesecake

Three cheeses in the filling make this easy cheesecake ultrarich and super creamy.

Martha Stewart Living, August 2010http://www.marthastewart.com/356348/no-bake-cherry-cheesecake

3.76

Rated

(27)27

• Prep Time25 minutes
• Total Time3 hours 10 minutes
• YieldMakes one 9-inch cake
  Serves 10

Ingredients

• FOR THE CRUST

  • Vegetable oil cooking spray, for pan
  • 1 1/3 cups vanilla wafer or shortbread cookies, finely ground (6 ounces)
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons sugar
  • 1/8 teaspoon ground cinnamon
  • Salt

• FOR THE FILLING

  • 1 cup sour cream, room temperature
  • 2/3 cup sugar
  • 4 ounces mascarpone cheese (1/2 cup), room temperature
  • 4 ounces cream cheese (1/2 cup), room temperature
  • 2 ounces soft fresh goat cheese (1/4 cup), room temperature
  • 1 vanilla bean, split and scraped, pod reserved for another use (or 3/4 teaspoon pure vanilla extract)
  • 1/4 teaspoon finely grated lemon zest
  • 1 cup heavy cream

• FOR THE TOPPING

  • 1 pound sweet cherries, halved and pitted (3 cups)
  • 1/3 cup sugar
  • 2 teaspoons balsamic vinegar
  • 1/2 cinnamon stick
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Caramel Apple Cheesecake Bar with Streusel Topping

Caramel Apple Cheesecake Bars with Streusel Topping

Recipe courtesy Paula Deen
Show: Paula's Home CookingEpisode: Winter Warmers
Recipe categories: Fruit, Apple, Cheese, Cream Cheese, more
Recipe Ratings & Reviews(332) Videos(1)

1 Video | Photo: Caramel Apple Cheesecake Bars with Streusel Topping Recipe
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Total Time:
1 hr 0 min
Prep
15 min
Cook
45 min
Yield:
2 dozen or 4 to 6 servings
Level:
Easy
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Ingredients
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar, plus 2 tablespoons, divided
2 large eggs
1 teaspoon vanilla extract
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel topping, recipe follows
1/2 cup caramel topping
Directions
Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.

Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened
In a small bowl, combine all ingredients.

Yield: approximately 3 cups


Read more at: http://www.foodnetwork.com/recipes/paula-deen/caramel-apple-cheesecake-bars-with-streusel-topping-recipe/index.html?oc=linkback

Suki Dipping Sauce for Steamboat

We had steamboat at L's house today and I brought a pavlova roulade for dessert and some chilli dipping sauce to go with the steamboat. I have only eaten at Coca (a Thai Suki steamboat restaurant chain) a couple of times, and that was many moons ago. However, I vaguely recall the special dipping sauce that came in little plastic bowls. It had a slightly gooey consistency with plenty of sesame seeds in it. I couldn't quite remember how it tasted like exactly, but I decided to make a sauce that hopefully came close to it. Hot, sweet and salty, with a little zing and a touch of earthiness from the bean sauce, here is the recipe below:

Suki Dipping Sauce Recipe

Ingredients

5 cloves garlic, chopped
A handful of red hot chillies, chopped (about 1/2 cup)
2 tbsp Thai sweet chilli sauce
2 tbsp fish sauce
1/2 tsp salt
2 tbsp water
1-2 tbsp ground bean sauce
1/2 tbsp lime juice
1 tsp sugar
1 tbsp palm sugar, grated
3-5 drops of sesame oil
1 tbsp toasted sesame seeds
1 tbsp chopped coriander

Method

Blend all items together (except for sesame oil, sesame seeds and coriander) until smooth, then add sesame oil. Check for seasoning and adjust according to taste. Garnish with sesame seeds and coriander before serving.

Notes:

1. Ground bean sauce is made from fermented soy beans. Make sure you use the salty one, and NOT the sweet bean sauce.
2. Make a large batch, and any leftover sauce (and steamboat ingredients if any) can be used to make a quick stir-fry the next day!

http://tofoodwithluv.blogspot.com/2011/02/suki-dipping-sauce-for-steamboat.html

Thai Steamboat Dipping Sauce

Recipe sharing #1 - Thai Steamboat Dipping Sauce

Hello people. I shall update a whole new category of entries from now on. So, for a start, to those who love to eat steamboat - the Chinese style, Thai style, Japanese style or even the Korean style, I'm here to enlighten your taste buds into trying to dip all of those beautiful, fresh, amazing seafood, beef strips, chicken, lamb and veges with this Thai Dipping Sauce!

I was pretty much inspired by our (me and Farid) favourite Thai Steamboat Restaurant; Johnny's Steamboat. Well, to be honest, the place isn't that good but not so bad either. The selection of items for the steamy soup "skin-dipping" session may be a little bit limited. Even the fresh beef is not that fresh. Some of the items we usually have would be the fish noodles, Enoki mushrooms, and lots and lots of fish cakes/balls. The soup is acceptable to our tongues - not too salty and not that tasteless like some other steamboat restaurants we went before.

*Veges, some balls and tofu!

*Put EVERYTHING into the pot!

*Photos are taken by dad and I got it from him!

Mostly, we love the dipping sauce that we had gone crazy eating at other Steamboat Restaurants not tasting the same like theirs! So, in solution, I tried googling and recreating the dipping sauce during the Chinese New Year dinner with my family and well, I think it tasted almost the same! Except for I was lied by Mom saying that we have a full bottle of Sesame oil at home and to find none in the kitchen.

If you have a Steamboat pot at home, try preparing all the ingredients you love (I'd go for Enoki mushrooms and lots of BEEF!), make some chicken stock or any seafood or beef broth and the sauce yourselves!

I'm sorry that I don't have the pictures at the moment since I am an amateur and since I've never really thought of doing this in the first place. I promise to upload the cooking/preparing/serving in the next recipe!

Ingredients needed:

Group A

1. 4 tomatoes
2. 2 cloves of garlic
3. A handful of chilli padi (depending on how hot you want your sauce)
4. 2 cm of ginger
5. 2.5 cm of galangal or lengkuas
6. 2 lemongrass or serai
7. An onion
8. Coriander leaves
9. 2-3 cups of water
10. 3 tbs of olive oil
11. Salt and sugar

Group B

1. 4 lime (get the juices)
2. 3 tbs of Nempla or the Thai Fish Sauce
3. 3 tbs of Sesame oil and seeds (which my Mom lied to me so didn't put any but if you put this, your dipping sauce will definitely taste more authentic!)
4. 3 tbs of Cooking vinegar
5. 2 tsp of Cayenne Pepper
6. 2 tsp of Paprika
7. Salt and sugar to taste
8. This is optional but if you want to make your sauce thicker, you could either put a tsp of corn flour or 2-3 tbs of thatThai Chilli Sauce

Here are the steps to make the magic:

1. Heat up a pot and pour in olive oil. Then, saute all of the ingredients from Group A for 5-6 minutes. Add the water and let them simmer. Add salt and sugar to taste. Don't overcook the tomatoes. Take it off from the heat and let them cold for a while.
2. Next is to blend all cooked ingredients earlier on in your food processor. You probably don't want to add anymore water as the cooked ingredients, especially the tomatoes are now juicy and wet! You don't want to dip your food in soup now do you?
3. When you have food-processed everything, pour back into the pot on a slow heat. Now, challenge your taste bud. Try and put the ingredients in B and get the taste right!
4. Of course, some of you might like it extra hot, so add more of the Cayenne and Paprika. But if you prefer it to be sour, add more of the cooking vinegar or the lime juice. So as to those who love salty and fishy dipping sauce!
5. To serve this dipping sauce, pour it nicely into the sauce plate and pour a bit of the sesame oil and seeds and some chopped coriander leaves!

You can add the sauce into your soup so it will taste more spicy or you could just dip your fish cakes/balls in it! Whichever way you're having it, you'll love it!

Good luck to those who are brave enough to try. I've tried and I succeed. And mom and dad let me take the steamboat pot home. So, guess what dish I'll prepare for Farid once we're married?  

Hugs.

Nut Brittle

Ingredients

• 1 c walnut pieces
• 1 c pecan pieces
• 4 Tbsp unsalted butter, cut into pieces
• 1 Tbsp vanilla extract
• 1 tsp baking soda
• 1 1/2 c sugar
• 1 Tbsp corn syrup

Methods

1. Lightly toast walnut and pecan pieces in a 350 F oven for 12 minutes. Set aside to cool.
2.  Line a baking sheet with parchment and grease lightly with vegetable oil.
3.  In a bowl, place butter, vanilla and baking soda together (no need to blend) and set aside.
4.  In a heavy-bottomed pot over high heat, bring sugar, corn syrup and 1/3 c water to a boil. While sugar cooks, brush sides of the pot, right next to the edge of the sugar, with cool water.
5.  Boil sugar until it turns a light amber colour, about 12 minutes. Remove pot from heat and stir in butter, vanilla and baking soda quickly with a wooden spoon (the baking soda will make it foamy).
6.  Stir in walnuts and pecans until coated and spoon mixture onto prepared baking sheet. Spread brittle out as much as you can.
7.  Allow to cool completely at room temperature.

To Assemble

1.  To serve brittle, crack into pieces.
2.  Store brittle between layers of plastic wrap or paper in an airtight container at room temperature.

Green Apple Bread Pudding

Yields: 1 9-inch square baking dish 6 Servings 

Ingredients

• 5 tbsp unsalted butter, melted
• 1/2 large baguette, cubed
• 1 cup green apple, peeled and diced
• 2 egg yolks
• 2 whole eggs
• 1/3 cup sugar
• 1 1/4 cups whipping cream
• 1 cup milk
• 2 tsp vanilla extract
• 4 tbsp Irish cream (optional)
• Sugar for sprinkling
• Maple syrup for brushing

Methods

1. Preheat oven to 350°F. Brush the bottom and sides of a 9-inch square baking dish with half the melted butter.
2. Toss bread cubes, apples and raisins together with remaining melted butter and spoon into baking dish.
3. Whisk together egg yolks, whole eggs and sugar. Whisk in cream, milk and vanilla.
4. Pour over bread cubes and press down gently on bread to help soak in. Let stand for about 15 minutes. If you wish, drizzle with Irish cream.
5. Place baking dish in a water bath and sprinkle top of pudding with sugar.
6. Bake for 50 to 60 minutes, until the center of the pudding springs back when pressed.
7. Remove baking dish from water bath. Brush maple syrup over surface of pudding. Serve warm