Rolo Cheesecake Bars

Ingredients:

For the crust

1 1/2 cups of graham cracker crumbs

1/4 cup sugar

6 tablespoons of butter, melted

For the cheesecake

(8 ounce) package cream cheese, room temperature

1/3 cup caramel sauce

1/3 cup sugar

1 egg

1 1/2 teaspoon vanilla extract

1 1/2 cup mini Rolos

For the chocolate ganache

8 ounces dark chocolate

Tablespoons butter

1/4 cup caramel sauce

Directions:

For the crust

Mix the graham cracker crumbs, sugar and butter and press them into the bottom of a greased 8 inch square baking pan.

Bake in a preheated 350F oven until lightly golden brown, about 8-10 minutes and set aside.

For the cheesecake

Cream the cream cheese, mix in the caramel sauce followed by the sugar, the egg, the vanilla extract and finally the mini Rolos and pour the mixture into the baking pan.

Bake in a preheated 350F oven until the cheesecake is set, about 30-35 minutes, set aside and let cool.

For the chocolate ganache

Melt the chocolate and butter in a double boiler, mixing until smooth and pour the chocolate over the cheesecake.

Place the caramel sauce in the corner of a small bag, cut a small hole in the corner and slowly squeeze out the caramel creating lines across the chocolate.

Use a toothpick to make lines in the caramel going in the other direction to create the wave like pattern.

Classic Roast Turkey

Ingredients:

Brining Liquid

2 quarts water (at the very least)

1 1/2 cups coarse salt

1/2 cup sugar

1 large red onion, sliced

1 head of garlic, smashed (8 to 10 cloves)

2 bottles white wine

Brine Add-Ins (Optional)

2 tablespoons crushed black peppercorns

2 teaspoons crushed red pepper flakes

2 teaspoons dried coriander

1 tablespoon dried fennel

1 tablespoon dried cumin

1 whole cinnamon stick

5 whole cloves

4 bay leaves

4 large sprigs fresh sage

Turkey

One 16-pound turkey (approximate)

1 Sausage Bread Stuffing

Extra-virgin olive oil

Coarse salt and freshly ground black pepper

Directions:

In a 2-quart pot, bring 2 quarts of water to a boil with the salt and sugar, stirring occasionally until the salt and sugar have dissolved. Cool completely and place in a clean 5-gallon bucket with the onion, garlic, wine, and any of the optional spices or herbs. Stir in the remaining water completely to combine. Add the turkey. Cover and store in a cold place for at least 12 hours and up to 24 hours. Turn bird occasionally.

Drain the turkey, pat dry, and bring to room temperature an hour before cooking. Preheat the oven to 375 degrees.

Stuff the cavity and neck of the bird with the stuffing. Truss or tie the cavity closed. Tuck the wings under the breast and place in the roasting pan. Rub the bird all over with olive oil, salt, and pepper. Roast the bird for 2 to 3 hours, or until an instant-read thermometer in the thickest part of a leg reaches 165 degrees. After 1 hour, baste every 30 minutes with pan juices. After 2 hours, lower the oven temperature to 350 degrees. Let the turkey rest for at least 20 minutes before carving.

Old-Fashioned Beef Stew

Ingredients:

1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 pounds stewing beef, cut into 1-inch cubes
1/4 cup vegetable shortening
1 tablespoon freshly squeezed lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1 large onion, sliced
2 bay leaves
1/4 teaspoon ground allspice
12 small carrots, peeled and trimmed
12 small pearl onions, peeled
8 to 10 small new potatoes, peeled

Directions:  

On a piece of wax paper, mix together flour, salt, and pepper. Roll beef cubes in the mixture to coat. Shake off excess. In a medium Dutch oven, melt shortening over high heat. When very hot, working in batches so as not to crowd the pan, add beef and cook until brown. As each batch is finished set aside.

Return beef to the Dutch oven, and add 4 cups boiling water. Stand back, as it will splatter. Stir, and add lemon juice, Worcestershire sauce, sugar, onion, bay leaves, and allspice. Reduce heat, cover, and simmer until meat is tender, 1 1/2 to 2 hours. Add carrots, onions, and potatoes, and cook until vegetables are tender when pierced with the tip of a knife, 30 to 45 minutes more.