1/2 cup sugar
2 large eggs
Pinch of salt
1/4 cup all purpose flour
1 teaspoon vanilla extract
1 stick unsalted butter, diced
1 pound sweet cherries (I used 36 cherries)
Crust: Preheat over to 375°F. Spray your pan with Pam. Now, I used my fabulous removable bottom pan that James bought me at Walmart. Here's how to find "my" pan: Pan I swear when he bought me this pan, I thought what a waste of money, but dang -- I use it ALL the time and I just love it.
What Deb Perelman of the Smitten Kitchen suggests is to cut two 12-inch lengths of parchment paper and trim each to fit the 8-inch width of an 8×8-inch square baking pan. Press it into the bottom and sides of your pan in one direction, then use the second sheet to line the rest of the pan, perpendicular to the first sheet. Disclaimer: I've never done this, but she says it works great.
SO - grab your butter and melt in in a medium size saucepan. Using a rubber spatula, mix in sugar, and vanilla in with the melted butter. Add flour and salt and stir until well mixed. Scoop dough out and put in your pan, and use the spatula to press/pat the dough evenly across the bottom of the pan. Bake the crust until golden, about 16-188 minutes. Do not let it get too brown - like I did. Transfer pan to rack and cool.
Filling: Cook butter in heavy small saucepan over medium heat until deep nutty brown (do not burn), stirring constantly and watch carefully - mine took about 4 minutes to change colors. Immediately pour browned butter into glass measuring cup to cool slightly.
Whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla and whisk until smooth. Slowly (as not to slosh it out of the bowl) whisk browned butter into sugar-egg mixture; whisk until well blended. (Truly - I did not use a mixer - just my large whisk.)
Arrange pitted cherries in bottom of cooled crust. It's ok to be a little anal-retentive about this part.
Now, carefully pour browned butter mixture evenly over the fruit. Bake bars until filling is golden and tester inserted into center comes out clean, about 36-40 minutes. Cool bars completely in pan on rack.
Carefully remove cooled bars from pan and place them on a cutting board. Be sure and use a very sharp knife to cut into squares. Go slowly with the cherries so you don't "pull them out" of the bars.
OH MY - aren't they gorgeous?? So pretty and incredibly tasty! James and I could NOT eat just one!
1. If you use fresh cherries, you will need to pit the cherries. I do not own an official cherry pitter, but I have pitted cherries before. All you need is a chopstick and a bowl. Simply hold the cherry (remove stem) and pop the chopstick through the cherry and the pit will come right out into the bowl.
2. IF you do not eat these bars immediately, be sure to put them in an airtight tupperware for storage in the fridge. I did not do this with some of my bars and they got a little soggy - in my opinion.
3. I cut them very small, so I ended up with about thirty 2" x 1" bars.
4. According to the Smitten Kitchen - you can easily substitute other fruit for the cherries, such as raspberries, pear slices, apple slices, etc. Since these were so good and easy to make -- I may just try this with pears since I have a bag of them in my fridge.
Your Georgia Peach
1-1/2 pounds smoked pork shoulder roast (Boston Butt), shredded
3 chicken breasts, cooked and shredded
1 16 oz can chopped white potatoes
1 large onion, chopped
2 (28 oz) cans crushed tomatoes
3/4 cup bottled BBQ sauce – I used KC Masterpiece
1-1/4 cup bottled vinegar based BBQ sauce
28 oz chicken broth
1 (16 oz) can baby lima beans
1 (16 oz)) can whole kernel corn
1 teaspoon salt
1 teaspoon pepper
Stir together all ingredients in large pot. Bring to a boil, then cover and cook on low for 30 minutes. Ladle stew into bowls.
Lastly, you will want to serve this fab stew with spicy saltines. DO this: Spicy Saltines. You will not be disappointed!!
~Your Georgia Peach
So, yes I do seem to be totally fixated on cheesecake lately AND I am NOT apologizing for it. LOL! Seriously, these "Mini Hot Fudge Cheesecake Bites" are adorable, yummy and incredibly easy to make!
YOW -- doesn't this photo make you want to take the next bite??? (Oh and btw, wasn't it nice of me to take a bite out of the cheesecake bite below just so you all could see the "layers"? ..... oh yes, you're welcome!)
Anyway, these are just perfect for a party, tailgate or even a fancy get-together! The bottom layer is a brownie, then you have the cheesecake, then the whole decadent little package is topped off with a dollop of hot fudge. OY - can you say scrumptious?? AND did I mention that you will be using several pre-made items which make these little babies even easier? Check this out:
These are two of the main parts of the mini cheesecakes and they just make it even easier to whip up these delicious morsels!
SO - let's get started!
MINI CHOCOLATE FUDGE CHEESECAKE BITES
1 package of two bite brownies -- any store bought brand will do.
1 jar of Smuckers hot fudge sauce
2 - 8 oz packages, cream cheese (softened)
1 can - 14 oz sweetened condensed milk
1 large egg
3 Tbs lemon juice
1 tsp vanilla extract
Preheat oven to 350 degrees. Put pretty little paper cupcake liners in muffin pan.
Now, take your two-bite brownies out of the package and using the palm of your hand - flatten them until they are the right size to fit snugly into the bottom of the cupcake liners. Go ahead put them in the bottom of each liner.
With mixer, beat cream cheese until fluffy. I usually let the mixer run for 1-2 minutes. Gradually beat in sweetened condensed milk until smooth. Add egg, lemon juice and vanilla and mix well.
Pour the cream cheese mixture on top of the "smushed" brownie. I usually fill the liner until - almost to the top. Don't worry about overfilling because even though the filling will "puff" up, it will ultimately sink down some once it has cooked/cooled.
Cook the cupcakes for approximately 25 minutes or until the center is barely set. Pull the muffin pan out of the oven and let it cool on a rack for approximately 20 minutes. Once the cheesecakes and cooled and set - heat up your hot fudge until the consistency is thin enough that you can spoon a dollop onto the top of each mini cheesecake.
Finally, take the mini cheesecakes and refrigerate for approx. 3-4 hours. Serve cold or room temperature.
~Your Georgia Peach
OY, truthfully I'm really not sure how my arms/fingers are reaching the keys on my laptop...... I am still SO full from yesterday's FEAST! LOL. Oh how I love Thanksgiving! It has always been one of my most favorite holidays...... all the family comes together and there's laughter, noise, dogs barking, constant talking and FOOD! This year was no different BUT we also had the added joy of my niece, Katelyn's adorable three year old daughter running around with the energy that only comes from a child! It was total chaos and I loved every minute of it. Yes, there were faces missing this year but there were other faces at my house yesterday that were new to the Bullock/Deal gathering and it was SO wonderful to have both sides of our family together! As usual, the sweet potato souffle was totally decadent, the 25 lb turkey was super juicy and disappeared WAY too soon and I made WAY too many desserts! LOL! No, really I did. I just kept baking and cooking..... I had five different desserts and so, in one way or the other.... we all ended up in some kind of SUGAR coma. It was heaven!
On a foodie side note: I tried a new/old recipe for traditional cheesecake with raspberry topping and my sweet father kept scarfing it down, while telling me...... "do NOT lose that recipe". I loved it. I love feeding people and I promise tomorrow I am going to share that super EASY recipe with you all. I think I'm going to call it KB's Raspberry Cheesecake. LOL -- I even sent he and my mom home with several pieces since he just kept eyeing it at he put on his coat.
However, for the last part of my post, I just wanted to share with you something that happened yesterday. As I mentioned above my niece and her daughter Madelyn arrived at our house on Wednesday and spent the night before Thanksgiving with us. Anyway, Madelyn was just a little whirlwind ALL day yesterday..... I loved hearing her call out "Uncle James" in her sweet little voice and then explaining to every newcomer that "Reo cannot see". [On a sidenote, YES - we have a blind, diabetic dog! YES - she gets 2 insulin shots a day! YES - we have *sucker* tattoo'd on our foreheads!] Anyway, somewhere between our huge Thanksgiving lunch and the second round of leftovers around 7:30 pm -- I walked into the formal living room to see my sweet husband sitting reclining on the chaise lounge with his hands outstretched and cupped together (as he were Oliver asking for "more please"). I'm sure I looked at him like he was crazy and promptly asked him what he was doing. Before he could even answer, I heard the pitter patter of little feet and Madelyn came running back into the room and put two glass marbles in Uncle James' hands. She then immediately ran back out of the room. HUH? James then patiently explained to me that they were playing a "game" and he was the repository for all marble collection. I started laughing and walked out of the room, marveling "again" at his patience with small children and dogs. AND THEN, thats when IT. HIT. ME.
A tear trickled down my cheek and I was hit with the immediate love for my husband as I knew that he is going to be an absolutely awsome grandfather some day!! Sniff, sniff. There's just something about a grown man playing with a child that tugs at your heartstrings. Over the years, I seen my crazy hubby spend hours with our boys doing ALL manner of things <rolling eyes>..... but to see him with this cherubic little blonde sprite playing "made-up" games almost brought me to my knees!
(Madelyn and Uncle James cooking....)
Now, I'm not one to rush things and shoot, the Ensign and Cutie-Pie aren't even on the same side of the world right now (LOL), but hey..... when the grandkids do start arriving in our life.... I know that my loving hubby is ready for action!
~Your Georgia Peach"
I don't normally make it a habit to republish "old" posts and in fact, have never done it before...... BUT since I've had half a dozen requests for my Martha Stewart Turkey I've decided to repost this fabulous AND seriously foolproof recipe for cooking your Thanksgiving turkey. ENJOY!
About 7-8 years ago, I was getting ready for Thanksgiving and after working in the kitchen for several hours, cleaning house, etc., I decided to take a well-deserved break and watch a little TV. Of course I immediately turned to the Food Network and who should be on there but Martha Stewart herself. She was explaining her recipe for a fool proof turkey and I must admit - I was mesmerized. Cooking the turkey every Thanksgiving was always a crap-shoot for me - I was just never sure how it turn out.
After watching her show, I was convinced that her easy method would work for me AND amazingly enough I had everything on hand that I needed. Since that time, I've never prepared a turkey another way. Trust me - this baby is foolproof, incredibly easy and you can stop worrying now - not a chance of a dry turkey when you use this recipe!!
What you'll need:
Large bottle of cheap white wine
Two-four sticks of butter
Turkey - any size
Package of cheesecloth
5 onions, cut up into quarters
8 carrots, cut into 2" chunks
Remove the packaging from your turkey and wash/pat dry. Put turkey in your roasting pan. Stuff onions and carrots into the body cavity of the turkey. Now lay the cheesecloth (at least three layers thickness) on top of the turkey, covering it completely.
Mix three cups of white wine and 2 sticks butter and stir well. (You may need less mixture if you're cooking a small-ish turkey. I usually cook a 25 pounder every year.) Baste the turkey with half of the butter/wine mixture, pouring over the cheesecloth and wetting it completely.
Pop into the oven - using the directions on the back of the turkey package. Be sure to baste the turkey every 1/2 hour or so with more of the wine/butter mixture. If you run out of wine/butter - make more.
When there is one hour left on your baking time, take turkey out of oven and remove (and throw away) the cheesecloth. Baste the turkey with more wine/butter and cook until done -- or the button pops out of your turkey.
Once the turkey is done, take out and set aside and let sit for at least 30 minutes as this allows the juices to settle. During that time, take the veggies out of the turkey. Put them into your blender or food processor and add the mixture to your giblet gravy. YUM!!
Martha and I guarantee this recipe is foolproof and your turkey will be tender AND gorgeous.... not too dark....just perfect!
ENJOY and have no worries about your bird.