Homemade Dulce de leche

Serve with Dulce de Leche Cheesecake

Ingredients:
4 cups whole milk
1 1/4 cups granulated sugar
1/2 tsp. baking soda
2 tbsp. butter (optional)

Instructions:
In a heavy bottomed 5 to 6-quart saucepan over medium-high heat, stir the whole milk, the sugar and the butter (if using) until sugar is dissolved and mixture is boiling. Stir in the baking soda. Reduce heat to low and simmer, stirring occasionally with a flexible spatula, until mixture is golden brown and reduced to about 2 cups, about 1 1/2 hours. Pour through a fine strainer into a bowl; discard residue. Let cool. Use immediately or refrigerate for later. Before serving, reheat in a saucepan on medium-low heat, or heat slightly in the microwave to make it pourable.

Makes about 2 cups.

Dulce de Leche Cheesecake

Ingredients:
Crust:
1 cup graham cracker crumbs or crushed vanilla wafers
3 tbsp. butter, melted

Filling:
3 (8 oz.) packages cream cheese (24 oz. total)
1 cup superfine granulated sugar
2 tbsp. all-purpose flour
2 tsp. vanilla extract
3 eggs
1/3 cup whole milk
1/2 cup ready-made or homemade Dulce de leche sauce* (see recipe below for Homemade Dulce de leche)

For Serving:
Extra Dulce de leche sauce Instructions:
1. Preheat oven to 400°F (200°C).

2. Mix crust ingredients together, and press into the bottom of a lightly buttered 9-inch springform pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and cool to room temperature.

3. Reset oven temperature to 325°F (160°C).

4. With an electric mixer beat cream cheese, sugar and flour together until well mixed and smooth. Add vanilla and beat until smooth. Add eggs one at a time, beating well after each addition. Beat until smooth. Add milk and mix until well blended.

5. Measure 1/2 cup of the cheesecake batter and pour into a small bowl. Add Dulce de Leche sauce and stir until well combined.

6. Pour plain batter over crust. Top with Dulce de leche batter by placing rounded spoonfuls over the cheesecake batter and gently swirl into plain batter with the tip of knife or spatula.

7. Bake in preheated 325°F (160°C) oven for 45-55 minutes or until center is almost set. Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake (this helps prevent cracking). Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4 to 6 hours or overnight before serving. If desired, serve each slice drizzled with a little bit of dulce de leche sauce, or pass around a bowl of dulce de leche sauce for guest's to help themselves.

Makes 16 servings.

Best served with Homemade Dulce de Leche
Recipe Bio: Thanksgiving 2009. We NEEDED cheesecake! Jacob found this recipe online and it was da bomb! See Dianas Desserts for more great recipes.

Spinach Artichoke Dip

Steamed Spinach, I use about 1/2 to 3/4 Cup(or to your liking) or one small package of frozen spinach thawed, and water removed by squishing between paper towels.

1 jar or Artichoke Hearts or 1 to 1 and 1/2 cups, chopped

1/2 C Mayonnaise(full fat is best)

8oz Cream cheese(also best full fat)

1 Cup Shredded Mozzarella Cheese, divided

1/8 Cup Parmesan Cheese

1 tsp Garlic Salt(or to your liking)

Jalapenos(optional, but best with them!)

1/8 cup Red Pepper(roasted if you can),optional

Preheat oven to 350 degrees.
Combine in mixing bowl all but 1/2 Cup of Mozzarella Cheese and several Jalapenos (for the topping) Use hand mixer to blend until combined.
Pour into shallow baking dish(I use small Oval Baker from Pampered chef) Don't overflow, If you have extras use another dish.
Top with remaining jalapenos and mozzarella cheese and bake for 25-35 minutes or until slightly golden on top. Enjoy on small slices of baguette or with tortilla chips.

Recipe Bio: Concocted by Becky after helping with a few catering gigs and trying out Lonestar Steakhouses version. It's a mix of the catering recipe with a few things added for the taste and zing of Lonestars. This recipe is a family tradition for conference weekend. We serve it with Tostitos tortilla chips!

Sweet Rice

Combine:
2 Cups Rice
4 cups of water
1/4 Cup Sugar
1/4 Cup White Vinegar

Cook together in rice cooker until done. Delicious served with pork chops are any chicken dish.

Recipe Bio: Ana Santos, my cooking hero, taught me this recipe several years ago. It is a delicious way to jazz up your rice! Our family loves it!

Luau Chicken

Ingredients:
15 Chicken Drumsticks, Wings, wings or thighs.
Marinade:
1/4 Cup dark cork syrup
2 Tbsp Lime juice
2 Tbsp grated fresh ginger
1/4 C chili sauce
1/4 C pineapple juice
2 cloves of garlic, finely chopped

Directions:
1. Rinse Chicken and pat dry. In a heavy plastic bag or large bowl, mix remaining ingredients. Marinate chicken in sauce at least 8 hours, but no longer than 24 hours.
2.Heat oven to 350 degrees. Spray jelly roll pan with nonstick cooking spray. Place chicken in pan and reserve marinade.
3. Roast chicken 50-60 minutes or until chicken is no longer pink when cut into, brushing occasionally with marinade.

This was delicious served with Sweet Rice, Steamed Broccoli and pineapple slices.

Bio: This recipe is a little too spicy for the kids but we loved it. We froze half of it and plan on trying it grilled next time. If you are making it for kids too, you could just cut back on the chili sauce. Found on the internet-just yummy!