Golden Caramel Cheesecake Bars

Two of my favorite things . . . cheesecake and caramel . . . these cheesecake bars have got to be awesome with that combination!

The recipe is courtesy of Philadelphia Cream Cheese.

If you want to attempt to make a lighter version, Philadelphia Cream Cheese with no fat is a great substitute. I'm very picky about "no fat" items and it passed my test.

Ingredients:

• 24 Golden OREO Cookies, divided
• 2 Tbsp. butter or margarine, melted
• 25 KRAFT Caramels (1/2 of 14-oz. bag)
• 1 Tbsp. water
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
• 1 egg

Instructions:
PREHEAT oven to 350°F. Place 14 of the cookies in food processor container; cover. Process until finely crushed. Mix with butter; press firmly onto bottom of 9-inch square baking pan. Bake 10 min. or until golden brown. Cool 10 min.

PLACE caramels and water in microwaveable bowl. Microwave on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Set aside. Coarsely chop remaining 10 cookies. Beat cream cheese and marshmallow creme in large bowl with electric mixer on medium speed until well blended. Add egg; mix well. Stir in chopped cookies; pour over crust. Drop spoonfuls of the caramel mixture over batter; swirl gently with knife for marble effect.

BAKE 20 to 25 min. or until center is set. Cool completely. Refrigerate 4 hours or overnight. Cut into 20 bars. Store in tightly covered container in refrigerator.


Click here for the Nutritional Information




Source: Philadelphia Cream Cheese Facebook Fan Page

Toasted Ravioli from The Pioneer Woman

Toasted Ravioli are so delicious!  I've made them by pan frying the frozen ravioli in butter with a sprinkle of parmesan cheese.

This recipe comes from The Pioneer Woman.  They look so much crispier and crunchy than my version and I can't wait to try this out!

Ingredients

• 4 cups Vegetable Oil
• 6 whole Eggs
• 1/2 cup Half-and-half
• 2 cups All-purpose Flour
• 2 cups Seasoned Breadcrumbs
• 24 whole Frozen Ravioli (cheese Or meat)
• 2 cups Jarred Marinara Sauce, Heated
• 1/4 cup Shredded Parmesan Cheese
• 1 Tablespoon Minced Fresh Parsley

Preparation Instructions

Heat the oil in a medium pot over medium-high heat until it reaches 400 degrees.

Whisk together the eggs and half-and-half in a dish. Place the flour in a separate dish. Pour the breadcrumbs into a third dish.

Grab the ravioli right out of the freezer. One at a time, drop the ravioli into the egg mixture, then dredge them in flour, then dunk them once again in the egg mixture, then coat them in the breadcrumbs. Set them aside on a plate as you go.

3 or 4 at a time, drop the breaded ravioli into the oil and fry them for 1 1/2 to 2 minutes, until the surface is golden brown and the filling is hot. They brown quickly, so watch them the whole time!

Remove them to a paper towel and repeat with the rest of the ravioli. Transfer them to a serving platter, sprinkle on the Parmesan and parsley, and serve with the marinara sauce.

Source:  The Pioneer Woman

Healthy Tuscan Chicken

Love all the ingredients in this healthy chicken recipe!

I'd also use this recipe for fish . . .

Ingredients

• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 1 each medium green, sweet red and yellow peppers, julienned
• 2 thin slices prosciutto or deli ham, chopped
• 2 garlic cloves, minced
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1/4 cup reduced-sodium chicken broth
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano

Directions

Sprinkle chicken with pepper. In a large nonstick skillet, brown chicken in oil. Remove and keep warm. In the same skillet, saute peppers and prosciutto until peppers are tender. Add garlic; cook 1 minute longer.

Add the tomatoes, broth, basil, oregano and chicken. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until a meat thermometer reads 170°. Yield: 4 servings.

Source:  Taste of Home
Originally published as Tuscan Chicken in Healthy Cooking August/September 2011, p49

Tomato Bacon Omelette

This omelette was one of the most delicious experiments ever!

It was one of those mornings that I just wanted to sleep late, so The Captain made his own breakfast and left me some bacon for my breakfast.  Such a sweet guy :)  I knew I wanted an omelette since it is what I eat just about every morning.  We also have an abundance of tomatoes that need to be used up.  So I decided to make something different with the combination of tomato, bacon and mozzarella cheese.

Sorry for the awful photo, but I had to share this delicious discovery!

Ingredients:

• 2 or 3 beaten eggs
• 2 slices of crumbled cooked bacon
• 1 tomato
• 1 Tbsp butter
• salt to taste
• Mozzarella cheese

Directions:

Melt butter in pan and throw in diced tomatoes, add salt to taste.  Cook until tomatoes are falling apart or however you like cooked tomatoes.

Add crumbled cooked bacon.  Mix in with tomato.

Add beaten eggs, add a dash of salt to eggs before adding to pan.

Cook on one side and turn.

Top with your desired amount of mozzarella cheese.

Turn off the heat and cover the pan.

Omelette is done when the cheese is melted.