Salted Caramel Pecan Cheesecake

I love to cook, especially desserts. I'm not going to take credit for every recipe I've ever used, because I take bits and pieces from other recipes and find a way to make it my own. Sometimes this can blow up in your face, but sometimes it works fabulously. I can honestly say, please read the entire recipe and feedback to make your own version of this amazing cheesecake. One thing I didn't think about was the caramel top getting rock hard once it's in the fridge...

What you'll need:

Crust:
1 1/4 Graham Cracker Crumbs {don't be lazy, smash them yourself!}
4 Tablespoons Unsalted Butter, Melted
3 Tablespoons Granulated Sugar

Filling:
32 Ounces Non Fat Cream Cheese
1 Cup Granulated Sugar
1 Large Egg Yolk
3 Eggs
3 Teaspoons Vanilla Extract

Topping:
1 Bag Kraft Caramels
1 Teaspoon Kosher Salt
1 Cup Whole Pecans

Preheat oven to 325. Butter the bottom of a 9 inch spring form pan.

Mix graham cracker crumbs, butter, and sugar in medium bowl until combined. Press in the bottom of pan and place in oven for 10 minutes.

And.. excuse the man hands, they are hubby's {I made him do the dirty work!}. Let cool.

Next, mix cream cheese and sugar with an electric mixer at medium speed until smooth.

Add eggs, one at a time. Mixing completely after each. Add in vanilla extract and mix until combined.

Pour mixture into the prepared pan. Bake 40 minutes. Turn off oven, leave door slightly open and let cheesecake cool completely while in oven.

Once cooled, pull from oven.

Next, create a double broiler and begin to melt down caramels. Add in 2 tablespoons of water to make smooth.

Once caramels are melted begin to pour over cheesecake.

After making this cheesecake, I'd recommend the following:
- Only drizzle over cheesecake.
- Or do topping for your guests while it's hot

If you do it as we did, the caramel will become too hard to cut since it's one big, thick layer.

Sprinkle on almonds and salt. Be VERY careful with salt, as it needs to be light.

Enjoy :)

xoxox

OMG I'm Southern

Okay not really. But wow, taking over the Junior League of Charleston's blog makes me feel it.

Now you can follow my blog here and at www.cookinginthesouth.com/blog so book mark it now. It's going to be based on then fabulous things:

Entertaining 101 + Recipies from the Now

All Things Local Charleston

Recipes From Our Best Selling Books

And of course, any fabulous events happening with JLC.

And keep checking back here, because hilariously funny, juicy posts will be on this blog only. Like this:

xoxoxo

Mai Tai Tuesday {Hawaiian Shirt Included}

The name is cute isn't it, but not cute the next day- PROMISE! It's taken me an entire week to actually write this blog, as I couldn't even bare to look at the pictures I took last week.

We try to get together with our neighbors at least once a week to have dinner and wine, while it's typically a low-key kind of night, last week turned into a week-night booze fest. I don't recommend this at all, except for on a weekend.

I guess that's what happens when you have air force boys next door that bring rock out to hard liquor during the week and don't think twice about what they have to do the next day.

What You'll Need:

A Hawaiian Shirt {some people choose to dress the part}



12 oz. Cocktail Glass Filled with Ice and the following items...

First,
1 oz. Light Rum
1 oz. Sweet & Sour Mix
1 1/4 oz. Pineapple Juice
1/4 oz. Orange Curacao
1/4 oz. Amaretto

Next,
1 Full Cap Grenadine
1 oz. Dark Rum

Pineapple & Cherry for Garnish {or soaking into the beverage}

Welcome to Mai Tai Tuesday, enjoy your hang-over!

Dear Bobby Flay, With Love

Oh yes, it's summertime in hot and sweaty Chs. No better way to enjoy an evening then with some of your favorite all American foods. Dear Bobby Flay, you don't have shit on this burger.

Stuffed Blue & Balsamic Burgers

What You'll Need:

1/4 lb burger per person
salt
pepper
Blue cheese
1 Large vadalia onion, sliced thin
3 Tablespoons Balsamic Vinegar


First, place the burger in a bowl. Add salt and pepper and mix thoroughly with hands.

Next, patty burgers into 1/4 lb stacks {no need to shape at this point}

Split the burger in half and form into small patties with craters in the center {see below}

Next place diced onion on medium heat in skillet. Saute with balsamic vinegar until reduced.

Let onions sit to cool before stuffing begins.

Next, stuff a tablespoon of blue cheese on top of one of the halves of burger. Once onions are cool, then place onion on top.

Place the second half of the burger on top of the topped onion and cheese. Press together around edges as shown.

Cook to your liking and enjoy with a delicious side like fresh cucumber, tomato, basil and mozzarella salad and dress with red wine vinegar, salt, pepper and olive oil.

Bring it, Bobby!

Bangin' Blue Cheese Slaw

In honor of Memorial Day, I thought I'd give you all a little treat of a recipe for your next cookout. In the south, I've learned that Blue Cheese Slaw is more then a side dish, it can actually be part of a main course. Make this delicious & easy recipe and rock it out on a Nathan's Hot Dog. OMG.  See below, however the slaw totally buries the bun-less hot dog {I'm being low carb!}

What You'll Need:
1- 1/2 Bag Shredded Carrots or 2-3 Carrots Shredded
1 Small Head of Cabbage
1 Bunch Scallions, Thinly Diced
1 Egg
1/3 Cup Rice Wine Vinegar
1/2 Fresh Squeezed Lemon
2 Tablespoons Dijon Mustard
2 Tablespoons Hot Sauce {I prefer Texas Pete}
1 Cup Canola Oil
Salt and Pepper to Taste
1 Cup Blue Cheese Crumbles

Place carrots, sliced cabbage and scallions in a large mixing bowl, set aside.

Place egg, vinegar, lemon juice, Dijon and hot sauce in a blender or food processor. Pulse for a few seconds to combine ingredients, and then with blender still running, add in canola oil until it thickens like mayo. Season to taste with salt and pepper.

Pour mayo mixture over the vegetables previously set aside and toss together lightly. Add blue cheese crumbles and toss until combined.

Enjoy as a side dish, over a Nathan's hot dog or on a Pulled Pork Sandwich.

YUM!

Pasta Princess Strikes Again!

Just read my name. It would be shameful if I couldn't cook Italian. Sometimes you just don't have time to throw together a fresh sauce for dinner when you've worked over 10 hours that day. I guess you just have to improvise when your starving and are craving pasta as a nice side to your grilled chicken. So I did exactly that.

We'll call this one the Crazy Italian Fresh Sauce In A Hurry {crazy, because it gives a kick & punch in taste and reminds me of this Teresa from the RHONJ moment}

Anyways, here's what you'll need:

1/2 Box Whole Wheat Penne Pasta
1 Small Vine Tomato, Diced
2 Tablespoons Olive Oil
1 Clove Garlic, Minced
1 Tablespoon Dried Basil {or 3 leaves fresh, I just didn't have any on hand but always prefer to use fresh!}
1 Tablespoon Crushed Red Pepper Flakes
1/3 Cup Cheese {I use a Parmesan Asiago Blend}
Salt & Pepper to Taste

Cook pasta as instructed, and drain.

In a non-stick skillet, heat olive oil, salt, pepper and minced garlic {about 3 minutes on low}.

Add in diced tomato, basil and crushed red pepper. Saute {approx 3 more minutes on medium heat}. Toss in pasta.

Add in 1/3 Cup Cheese {I use a Parmesan & Asiago Blend} and mix together. Let set for a minute, then serve.

If your a cheese lover like myself, you can sprinkle in some additional cheese once served.

Mangia!

Sunday Brunch

I'm a huge fan of Sunday brunch, no special occasion needed for this lady to grub on some delicious quiche and mimosas. I made this awesome quiche a week ago for Easter, and I can't wait to make it again. What's nice about quiche is that is holds well, so if you make it for a brunch for two, then you have left-overs for the rest of the week.

This is also a great recipe that you can prep the night before if your not an early morning person, like me :)

Spinach, Mushroom, Cheese & Bacon Quiche

What you'll need:
6 Large Eggs, Beaten
1 1/2 Cups Heavy Cream
Salt & Pepper to Taste
2 Cups Fresh Baby Spinach
1 Cup Sliced Mushrooms, Already Sauteed in Olive Oil
1/2 Lb Turkey Bacon, Cooked and Diced
1 1/2 Cups Cheese of Your Choice {I used what I had in the fridge, which was a Cheddar/Jack Blend}
1 {9inch) Refrigerated Pie Crust {I cheat}

Preheat Oven to 375 Degrees.

Combine eggs, cream, salt and pepper in a food processor or blender.

Take pie crust and layer your pie pan {i feel like a glass one works best if you have it. Then, layer the bacon on the bottom.

Then layer in your spinach and mushrooms.

And then your cheese.

Pour the egg mixture on top of the other ingredients. At this point you can Saran wrap and let sit over night if you're doing it the night before.

If your making it all at once, no Saran needed. Just place in oven and make for approximately 45 minutes or until set. Keep an eye on it, as it may take a little bit longer for it not to be runny. If you find the cheese getting too brown cover with aluminum foil.

Let sit to cool for about 10 minutes, then slice and enjoy preferably with a mimosa. If your looking for some good tunes and chat and are local to Charleston you can listen live at 98.9 Chick FM from 11-1 or, you can listen to pod casts here Sunday Morning Mimosa . You won't be disappointed!

Happy Sunday!

Creme Brulee French Toast

We don't have very many Easter traditions for our little family, but this one will be newly inducted. Momma and Daddy passed along this delicious must tray and VERY easy recipe:

*Note: this recipe is best when kept overnight and cooked off the next day

What You'll Need:
1 Stick Butter
1 Cup Light Brown Sugar
2 Tablespoons Light Corn Syrup
5 Large Eggs
1 1/2 Cups Half and Half
1 Teaspoon Vanilla
1/4 Cup Grand Marnier
1/4 Teaspoon Salt
French Bread, Cup into 1 Inch Slices

In a small sauce pan combine and melt down butter, brown sugar & corn syrup {on medium heat}. Once melted, pour on the bottom of a 13x10 baking dish.

Next, cut 1 inch slices of French bread, trim crusts and layer in baking dish. I use enough to cover the bottom of the baking dish {approx 8-10 pieces}.

In a separate bowl, whisk together eggs, half and half, vanilla, Grand Marnier and salt.

Pour mixture evenly on top of bread in baking dish.

Let sit for at least 8 hours or overnight in refrigerator.

 Pull out baking dish from refrigerator and let get room temperature before baking. Preheat oven to 350 degrees. Bake uncovered for 35 to 40 minutes.

Yes, it was that easy. & OMG. Enjoy. It's like dessert!

For the Foodie- My Top 6

For the foodies, I thought I'd share my top favorite 6 cookbooks of all time. I was going to settle for a top 5 but that would be too routine. So a las, here's my top 6 and why:

1.  Baked: New Frontiers in Baking

With locations in Charleston and Brooklyn, this spot hits the sweet tooth! With recipes directly from their bakery, you can enjoy their signature sweets whenever you'd like. I oogle over the Pumpkin Whoopee Pies in the fall. Check out their site and fun bake shops here .

2. Charleston Chef's Table Cookbook

Let's do a brief culinary tour around my city. I just adore the author and have met her on several occasions. This book gives recipes and tales from signature local restaurants like Circa 1886 and  Jestine's Kitchen. Available at the Charleston Farmer's Market on Saturdays along with the other fabulous Holly Herrick cookbook Southern Farmer's Market and soon to be Tart Love {I'm SO excited for this release in September!}. Books available here .

3.  Burgers, Fries & Shakes

Dear Bobby, I love you. It's summer and I'm over the moon about making some more of these delicious burgers. Although it's not hard to make a burger with some toppings, this book leaves you with some fun ideas to up-do the normal cheeseburger.

4.  All-New Complete Cooking Light

I have yet to find one recipe in this cookbook that I haven't been in love with. It's a nice play on a meal that can be made healthy and {not taste like crap!}. This book gives calorie counts and fat content too.

5. Charleston Receipts Repeats

Since I'm trying to turn into a Southern Belle and all, you must have the new-age Southern Cookbook. While Charleston Receipts is a great book, and a big time seller for the Charleston Junior League . This one actually gives measurements {like 1 cup} and how to cook it {other then in warm oven}.

6. Giada's Kitchen

I'm a sauce snob, and make my own. Thanks to Daddy {you can buy his sauce- seriously!} DiSalvo's . I do like some other Italian dishes. Although her recipes can be time consuming, they don't require random ingredients {most can be found right in my kitchen}. Her recipes always please and look {and taste} delicious!

Mangia!

Smokey Turkey Sausage Stuffed Peppers

We try to have weekly get togethers with our neighbors, and we each take turns cooking. This week was our turn to make the entree, and I was craving these delicious stuffed peppers from a recipe Momma Denise padded along to me- so here we go!

Smokey Turkey Sausage Stuffed Peppers

What You'll Need:
6 Large Bell Peppers {variety of colors}
12oz. Hot Turkey Sausage
1 1/2 Cups Low Sodium Chicken Broth
1- 28oz Can Whole Tomatoes
2 Cups Instant Brown Rice
1 Cup Chopped Fresh Basil
2 Cloves Garlic
Salt & Pepper to Taste
1 Cup Finely Shredded Smoked Cheese {I prefer Smoked Gouda}

Cut off tops of peppers and clean out insides from seeds, see below:

Cook sausage in a large nonstick skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes.  Stir in tomatoes (smooch them up with your fingers and you could probably add a little of the sauce in the can) Stir in broth and minced garlic, salt and pepper.  Add rice, reduce heat and cover to simmer about 5 minutes max.

Remove from heat and let stand, covered, until the rice absorbs the remaining liquid, about 5 minutes.  Stir basil and half the cheese into the rice mixture. 

Divide the filling among the peppers, and then top with the remaining cheese.

Pour a little chicken broth in bottom of pan and cover. Bake 45-55 minutes at 400 then uncover and cook and additional 15 minutes.

Enjoy :)

I Owe It To The Junior League..

This year I've finally decided to dedicate some of my extra time {the little that I have} to becoming a member of the Charleston Junior League. As a "provisional" your split up into groups with ladies in your local geographic area. Most groups do fun activities like cocktail parties and dinners, but ours didn't do much, until tonight. We had our first big cocktail outing {hosted by us!} where I learned some interesting points of conversation I thought I'd share:

1.  Gummy vitamins are like candy. Apparently when you get a sweet craving, popping one or four of these puppies give you a boost and satisfy your sweet tooth. Needless to say I think I'll be adding them to my cart the next go-around to Target and you should too.

2. People dumpster dive for coupons, seriously. Couponers are crazy! Apparently they are in 8 week cycles. I shall research this and give your the real details, but really how would the normal person know this? Well, it's a good thing I signed up for the speaker at our next General Membership Meeting so I can learn how. Too bad none of my friends will be joining me as this popular topic is no longer available for sign up. Don't worry girls, I'll make copies of my hand outs and we can all recap. I promise we'll never be dumpster diving. 

3. One of our girls didn't realize Jilllian Michaels is a bitch. Really. She's not a nice lady. Just do the shred and you'll understand- or watch the biggest loser.

4. Mousercize is real. From 1985. Just watch this clip, that's all.

 5. Lastly, by far the best Charleston Junior League Cookbook is and is available for purchase at Charleston Receipts Repeats or from me if your local. Old school southern cooking at it's finest. It's how I'm going to become a true Southern Lady. Stay tuned for recipes, and hopefully some blog posts on the official blog once I get my placement.

For now, here's a sampling of the d'lish southern finds from this book.. make it. You know you want to.

CHARLESTON RED RICE

Published in Charleston Receipts and credited to Wilmot Welsh Gibbs, Pargie and Cussie’s dear friend.

• 8 strips of bacon, crumbled
• 2 onions, chopped finely
• 1 small can tomato paste
• 2 cans water
• 3 tsp salt
• 2½ tsp sugar
• ¾ tsp pepper
• 2 cups raw rice
• Bacon grease

• Fry bacon. Remove bacon from pan.
• Saute onions in bacon grease.
• Add tomato paste, water, salt, sugar & pepper.
• Cook uncovered slowly (about 10 minutes) until it measures about 2 cups.
• Pour into the top of steamer with the raw rice.
• Add any extra bacon grease.
• Steam for 30 minutes, then add crumbled bacon & stir with a fork.
• Cook for 30-45 minutes longer.

this was found on Taste Book- Charleston Receipts Repeats

6. What the hell is an Estill? For those of you that don't know, the floor plan of our home is called the Estill. I never knew what it meant, but last night one of the neighbors said it may be the builder's last name. WRONG! While in conversation tonight I overheard one of the girls talking about Estill which I've never heard outside of our floorplan name. What is an Estill? It's a town in SC.

Fun night with fabulous girls!

xoxoxo