Bananas Foster Cheesecake

Crust:
3/4 cup all purpose flour
3/4 cup finely chopped pecans
4 tablespoons (1/2 stick) unsalted butter, melted
3 tablespoons sugar
2 tablespoons (packed) golden brown sugar
1 1/2 teaspoons vanilla extract

Filling:
2 8-ounce packages cream cheese, room temperature
1 1/4 cups sugar
2 tablespoons cornstarch
3 large eggs
2 cups puréed bananas (from about 4 bananas)
1 cup low-fat sour cream
1 1/2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Pinch of salt

Topping:
1 cup sour cream
1/4 cup sugar
1/4 teaspoon vanilla extract
1 17-ounce jar caramel sauce
2 tablespoons dark rum
2 bananas, peeled, sliced

For crust:

  • Position rack in center of oven and preheat oven to 350°F.
  • Wrap outside of 9-inch diameter springform pan with 3-inch -high sides with heavy-duty foil.
  • Combine flour, pecans, butter, sugar, brown sugar and vanilla in large bowl.
  • Mix well.
  • Press mixture onto bottom of prepared pan.

For filling:

  • Using electric mixer, beat cream cheese in large bowl until smooth.
  • Gradually beat in sugar.
  • Beat in cornstarch.
  • Add eggs, 1 at a time, beating until just blended after each addition.
  • Add puréed banana, sour cream, lemon juice, vanilla, cinnamon and salt.
  • Beat just until combined.
  • Transfer filling to crust-lined pan.
  • Place pan in large roasting pan.
  • Add enough hot water to roasting pan to come 1 inch up sides of springform pan.
  • Bake until center of cake is just set, about 1 hour 15 minutes.
  • Remove cake from oven.
  • Maintain oven temperature.

For topping:

  • Mix together sour cream, sugar and vanilla in small bowl until well blended.
  • Spread topping over cheesecake.
  • Bake until topping is set, about 10 minutes.
  • Turn off oven.
  • Let cake stand in oven until cooled to room temperature, about 2 hours.
  • Refrigerate cake until well chilled.
  • Cover and refrigerate overnight.

To Serve:

  • Cut around cake to loosen; remove pan sides.
  • Transfer cake to platter.
  • Warm caramel sauce in small saucepan over low heat, stirring often.
  • Mix in rum.
  • Drizzle some sauce decoratively over cake.
  • Arrange bananas top cake.

Makes 10 Servings

Source

Super Easy Cream Cheese Crockpot Chicken

1 1/2 lb uncooked boneless, skinless chicken breasts
15 oz canned black beans
15 oz canned yellow corn
16 oz salsa
8 oz cream cheese

  • Put frozen chicken breasts in crockpot.
  • Cover with can of drained black beans, can of drained corn and jar of salsa.
  • Cook on high 4-6 hours or until chicken is cooked.
  • Place block of cream cheese on top and cook for additional 1/2 hour.
  • Stir melted cheese into rest of ingredients before serving.
  • Serve over rice or pasta.

Makes 6 Servings

Source

Chicken Paprikash

1 lb chicken
1 tsp salt
1 tsp pepper
1 cup onions, sliced
2 tbl paprika
1 cup chicken stock
8 oz sour cream

  • Preheat oven to 450
  • Place onions, chicken, broth, and paprika into a baking pan.
  • Cover and bake for 1 hour.
  • Remove chicken and place in serving dish.
  • Thicken the juice from chicken with flour and cold water if need be.
  • Add the sour cream.

Makes 5 Servings

Potato Salmon Patties

1 (14.75 ounce) can salmon, drained and flaked
2 eggs, beaten
1/4 cup garlic and herb seasoned dry bread crumbs
1/4 cup dry potato flakes
1 medium onion, minced
1 clove garlic, minced
1/4 teaspoon dried dill weed
1/4 teaspoon celery salt
salt and pepper to taste
2 tablespoons olive oil

  • In a medium bowl, mix salmon, eggs, bread crumbs, potato flakes, onion, garlic, and seasonings.
  • Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.
  • Heat olive oil in a medium skillet over medium heat.
  • In batches, cook patties about 5 minutes on each side, until lightly browned.

Makes 5 Servings

Source

Baked Potato Salad

2-3/4 medium potatoes, sliced
2-1/2 ounces sliced bacon
5 ounces processed American cheese, sliced
1/8 onion, chopped
1/3 cup mayonnaise
salt and pepper to taste
1 tablespoon and 1 teaspoon black olives, sliced

  • Preheat oven to 325 degrees F (165 degrees C). Butter a 9×13 inch baking dish.
  • Put sliced potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender but still firm, about 10 minutes. Drain, and set aside.
  • At the same time, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Remove to paper towels to drain.
  • In a large bowl, stir together the potatoes, cheese, onion, mayonnaise, salt, and pepper. Spoon into prepared baking dish. Crumble bacon over the top, and sprinkle with olives.
  • Bake for 1 hour in the preheated oven, until golden brown.

Makes Four Servings

Source