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Philly Chocolate carmel cheese cake *Yummy*

INGREDIENTS (Nutrition)
1 1/4 cups finely chopped toasted pecans
2 tablespoons non-hydrogenated margarine, melted
2 tablespoons sugar
32 KRAFT Caramels, chopped
3 tablespoons milk
3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
3/4 cup white sugar
3 eggs
1 (8 ounce) package BAKERS Semi-Sweet Chocolate, melted, cooled slightly
1/2 cup pecan halves, toasted


DIRECTIONS
Heat oven to 350 degrees F. Cover bottom of 9 inch springform pan with parchment paper. Combine chopped pecans, margarine and 2 tablespoon sugar; press onto bottom of pan. Microwave caramels and milk in microwaveable bowl on MEDIUM 4 to 5 minutes or until caramels are completely melted and mixture is well blended, stirring every 2 minutes. Spread over crust to within 1 inch of edge; cool.
Beat cream cheese and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate; pour over caramel layer.
Bake 45 to 50 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Sprinkle with pecans halves just before serving.

queenmap, Yummy!

Miriam's not-so-secret CHALLAH

INGREDIENTS (Nutrition)
2 cups water
1/2 cup margarine
7 cups bread flour, divided
1/4 cup white sugar
1/4 cup brown sugar
3 (.25 ounce) packages active dry yeast
1 tablespoon salt
4 eggs

1 egg, beaten
1 tablespoon poppy seeds
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DIRECTIONS
In a small saucepan, combine water and margarine in a small saucepan. Heat until margarine is melted and very warm, but not boiling.
In a large bowl, mix together 3 cups flour, white sugar, brown sugar, yeast and salt. Add water and margarine mixture; beat well. Add 4 eggs, one at a time, beating well after each addition. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into long 'ropes'. Braid the pieces together to form two large loaves. Place the loaves on two lightly greased cookie sheets, cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Brush the risen loaves with the beaten egg and sprinkle with poppy seeds. Bake in preheated oven for 45 minutes, until loaf sounds hollow when tapped.

i got into making tiramisu cakes bout a year ago they r yummy n addictive lol u can use anything u like even make 1 from chocky easter eggs
Strawberry Tiramisu cake
Servings: 12 Double Strawberry Sauce:
24 ounces ripe strawberries (2 pints) hulled and sliced (reserve 6 or so whole berries for garnish)
1/2 cup strawberry jam

8 ounces cream cheese or mascarpone, softened
1/3 cup plus 2 tablespoons confectioner's sugar
6 tablespoons Grand Marnier or orange juice
2 cups heavy whipping cream
1 angel food cake (6 to 8-inch round)

For Double Strawberry Sauce: Puree 1 1/4 cups of the sliced strawberries with the strawberry jam. Refrigerate until serving time.

Beat together the cheese, 1/3 cup confectioner's sugar, 1 tbsp. liqueur until well blended and smooth.

In a separate bowl, beat cream, remaining 2 tbsp sugar and 2 tbsp liqueur until soft peaks form. Fold 1/2 cup of this into the cheese mixture.

With a serrated knife, cut cake in thirds horizontally. Drizzle each layer with 1 tbsp of the remaining liqueur.

Spread bottom layer with one third of the cheese filling; cover with one third of the sliced strawberries. Top with middle cake layer. Spread with half of the remaining filling and sliced strawberries. Add remaining cake layer; top with remaining filling and sliced berries.

Frost cake with remaining whipped cream. Refrigerate at least 2 hours or up to 24 hours before serving.

Cut cake with a serrated knife. Serve each slice with sauce.

This is one of the best salad I ever had...

*Spinach and Strawberry Salad*


INGREDIENTS (Nutrition)-prox.8serving.

* 2 bunches spinach, rinsed and torn into bite-size pieces
* 4 cups sliced strawberries
* 1/2 cup vegetable oil
* 1/4 cup white wine vinegar
* 1/2 cup white sugar
* 1/4 teaspoon paprika
* 2 tablespoons sesame seeds
* 1 tablespoon poppy seeds

DIRECTIONS

1. In a large bowl, toss together the spinach and strawberries.
2. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.

I am getting hungry!!!

Here is another one!

*Chocolate Covered Potato Eggs*

Ingredients

* 2 medium potatoes (2 cups total when mashed)
* 1 stick butter
* 2 (1-pound) boxes confectioners' sugar
* 1 1/2 teaspoons vanilla extract
* 2 cups melted chocolate

Directions

Boil and mash potatoes, then cool to room temperature. Add butter to potatoes. Mix potatoes, sugar, and vanilla extract, and chill in the refrigerator for 1 hour. The mixture should be the consistency of marzipan. Divide into 16 equal pieces and roll into egg shapes. Freeze them for 30 minutes. Dip pieces into melted chocolate to cover, transfer to a rack for the chocolate to harden. Serve cold.

maybenexttime777, hmmmmmmm sounds weird, but must taste good!!!

TDTAT:
maybenexttime777, hmmmmmmm sounds weird, but must taste good!!!

TDTAT:
maybenexttime777, hmmmmmmm sounds weird, but must taste good!!!

This is for you!

This is easy and yummy, my kind of recipe !

Spring Flower Cake

1 cup BAKER'S ANGEL FLAKE Coconut
2 drops food coloring, any color
1 (10 ounce) package store-bought prepared round angel food cake
1 cup thawed COOL WHIP Whipped Topping
3 cups halved strawberries

Toss coconut with food coloring until evenly tinted; set aside.
Place cake on large serving plate. Frost top and side with whipped topping; sprinkle with coconut. Cut cake into 8 slices, leaving all slices in place. Carefully pull out cake slices and separate slightly to resemble the petals of an open flower.
Spoon 3 cups halved strawberries into center of "flower." Store leftover cake in refrigerator.
Yield: 8 servings

webdeb, Hey that looks easy enough for me!!!

ROGER WESELYS MEAT PIE HOLIDAY MEAL!



3 LBS. LEAN GROUND PORK

3 LBS. GROUND CHUCK

3 ONIONS (CHOPPED)

6 MEDIUM SIZED POTATOES

1 C. CHOPPED CELERY

1 TSP. SALT

1 TSP. PEPPER

1 TSP. GARLIC SALT

4 8" UNBAKED PIE SHELLS & TOPS

(3 NINE INCH SHELLS CAN BE USED)




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BROWN AND DRAIN PORK AND GROUND CHUCK. SEASON TO TASTE. OTHER SPICES MAY BE ADDED TO ENHANCE THE TASTE. SIMMER APPROXIMATELY 1 HOUR. ADD POTATOES, ONIONS AND CELERY. FILL THE UNBAKED PIE SHELLS. BEFORE PUTTING THE TOP SHELL ON, SPRINKLE TOP SHELL WITH ABOUT 1 TBSP. FLOUR.



NOTE: CAN BE MADE IN CAKE PAN USING PIE CRUST.



BAKE AT 375~ FOR 1 HOUR.



ENJOY!!


*(Dad you shall be forever missed. Every Christmas I will be missing your great meat pie also. I love you.)

Holly oop, I think its wonderful that you remember your dad with this recipe and share it with others!