Kahlua Fruit Dip

Happy Easter everyone! I would like to celebrate by posting one of my favorite dip recipes. It comes from Scotts family and is now a part of my recipe collection. Its a very simple recipe and it goes awesome with fruit! I think it goes best with strawberries and cut up cantaloupe or honeydew. However, I also love to dip oreos in it. Yum! Also if you like to put whipped cream on anything, like pancakes or waffles, this is a great substitute because it doesn't melt as quickly as Cool Whip or whipped cream. I really hope you give this a try because everyone that tries it, loves it!

Kahlua Fruit Dip
1 (3 1/2 oz.) pkg. of Instant vanilla pudding
8 oz. pkg. of Cool Whip
2-3 Tbsp. Kahlua (I always use 3 Tbsp. because it gives it a great flavor)
1 cup milk

Mix the pudding mix with 1 cup of milk for about 2 minutes until slightly thickened. Stir in the Cool Whip and Kahlua. Refrigerate for about 1 hour before serving. Can be refrigerated for about 1 week.

Sweet and Sour Pork or Chicken

Its february and its sooo hard to take pictures cuz the sun is down by the time i cook! So frustrating. Anyways I made myself post this despite the bad photo because its so yummy! It tastes just like the chinese take-out sweet and sour chicken. It may look like a daunting recipe with a ton of ingredients but its really not that hard to make. Once the sauce is made, the dish comes together fairly quickly. Remember to make some steamed white rice on the side. It goes so well on top of it! :)

Sweet and Sour Pork or Chicken
1/2 cup pineapple juice (I usually just use the juice that comes with the canned pineapple)
1/2 cup ketchup
1/2 cup packed brown sugar
1/4 cup apple ciider vinegar
1/4 cup water
4 tsp. soy sauce
1-2 tsp. red pepper flakes
1 tsp. sesame oil

Vegetable oil (for frying)
2 tbsp. grated ginger
2 tsp. minced garlic

1 tbsp. cornstarch
2 tbsp. water

pork tenderloin or boneless skinless chicken breasts (cubed)
1 green bell pepper (roughly diced)
1/2 yellow onion (roughly diced)
1 1/2 - 2 cups cubed pineapple (I use a little less than a can of cubed pineapple packed in juice)

In a bowl, combine the pineapple juice, ketchup, brown sugar, vinegar, water, soy sauce, red pepper flakes & sesame oil. In a saucepan, heat 1 tbsp. oil over medium high heat. Add ginger & garlic and cook for 15 seconds. Add pineapple juice mixture and bring to a boil. Reduce heat to medium & simmer, stirring until sugar dissolves, about 2-3 minutes. In a small bowl, dissolve 1 tbsp. cornstarch in 2 tbsp. of water. Add to the simmering sauce, whisking constantly. Reduce again & simmer until thickened, about 2-3 minutes. remove from heat and set aside.

Saute or fry pork or chicken in 1 tbsp of oil until golden brown (about 5-7 minutes). Remove & drain on paper towels.

Bring large pan or wok to high heat. Add tbsp. of oil and add the bell peppers and onions, cook for 2 minutes. Reduce heat to medium-high. Add sauce and bring to a boil. Add pineapple & meat. Warm 1 minute. Keep on low heat until you serve.

Candy Cane Chocolate Cheesecake Bars

I realize that I'm not a very good writer. Half the time when I want to post a recipe, i have no idea what to say except, this is good, try it! But this recipe deserves more then that, its that good. I made these cheesecake bars over the holidays and everyone raved over them. They are smooth and decadent and i wish i had more! I may need to run to the store and get the ingredients to make them again. Anyways, I wouldn't recommend waiting until next Christmas to try these. If you can't find candy canes, you can go without them or you can use mint chocolate for the topping if you want some minty flavor.

Candy Cane Chocolate Cheesecake Bars

Crust:
20 chocolate wafer cookies
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/2 teaspoon ground coffee beans
1/4 teaspoon fine salt
Filling:
8 ounces semisweet chocolate, finely chopped
8 ounces cream cheese, room temperature
2/3 cup sugar
1/2 cup sour cream
2 large eggs, room temperature
Glaze:
4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon light or dark corn syrup
2 tablespoons sour cream, room temperature
1/2 cup crushed candy canes (see Note)

Instructions
Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.

For the crust: Pound chocolate cookies in plastic baggie. Mix with melted butter, sugar, coffee and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.

Meanwhile, make the filling: Put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water and stir occasionally until melted and smooth.

Blend the cream cheese, sugar and sour cream together until smooth. Add the eggs and pulse until just incorporated. With the mixer running, pour the melted chocolate into the wet ingredients and mix until smooth.

Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, 25 to 30 minutes. Cool on a rack.

For the Glaze: Put the chocolate, butter and corn syrup in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water and stir occasionally until melted and smooth. Take off heat and add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight.

Cut into small bars or squares. Serve chilled or room temperature.

Store cookies covered in the refrigerator for up to 7 days.

Note: To crush the candy canes, remove wrappers and place in a resealable plastic bag. Use a rolling pin to roll and break the candy up into small pieces, about 1/4 inch or so.