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Caramel Apple Cheesecake

Published on 12 March 2015 Category: BlogRecipes Written by Andrea
Recipe Mar 18 Caramel Apple Cheescake


2 cups graham
cracker crumbs
½ cup butter, melted
1 cup finely chopped
pecans, divided
1 11-ounce bag
Kraft caramels
¼ cup milk

2 8-ounce packages
cream cheese,
room temperature
2/3 cup sugar
4 eggs
1 teaspoon vanilla extract
2 large Gala apples,
peeled, cored and sliced


1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla

2 squares unsweetened
baking chocolate



Preheat oven to 375°F. Crust: Combine cracker crumbs, melted butter and
½ cup pecans. Press into bottom and up sides of 9-inch springform pan. Set
aside remaining pecans. Microwave caramels and milk on high 3 minutes,
stirring after each minute, until completely melted. Pour half the caramel over
crust. Store remaining caramel in refrigerator. Refrigerate crust 10 minutes.
Filling: In a bowl, beat cream cheese until soft. Gradually add sugar, beating
well. Add eggs and vanilla, beating until very smooth. Scrape mixture into
pan over crust. Layer apple slices over batter. Bake 55-60 minutes, until just
set. Remove from oven. Cool 20 minutes. Increase oven temperature to 475°F.
Topping: Mix sour cream, sugar and vanilla. Spread over cake and return
to oven for 5 minutes. Cool and refrigerate 3 hours.
Garnish: Warm reserved caramel and drizzle over cheesecake. Sprinkle
with remaining pecans. Coarsely grate or shave chocolate over top.
Cover and refrigerate 3 hours more before serving. Makes 12 servings.

Tilapia Tostadas with Pineapple Salsa

Published on 12 March 2015 Category: BlogRecipes Written by Andrea
Recipe Feb 12 Tilapia Tostadas


¾ cup canned black beans, drained
½ cup chopped canned
pineapple, drained
1/3 cup canned corn, drained
3 tablespoons coarsely chopped
pickled jalapeño peppers
¼ cup chopped scallions
1 teaspoon salt, divided
½ teaspoon black pepper, divided
¼ cup low-fat sour cream
¼ cup salsa verde
20 tostada shells
2½ teaspoons ground chili powder
1 pound Kirkland Signature tilapia
loins, cut into bite-sized pieces
½ cup vegetable oil
¼ cup coarsely chopped cilantro





In a medium bowl, stir together beans, pineapple, corn, jalapeños, scallions,
½ teaspoon salt and ¼ teaspoon pepper until combined to make a salsa. Set
aside. In a small bowl, stir together sour cream and salsa verde until combined
to make a salsa verde crema. Set aside.


Break up 8 tostada shells and grind in a food processor. Place in a medium
bowl and stir in chili powder, ½ teaspoon salt and ¼ teaspoon pepper
until well combined. Dip tilapia pieces in the tostada mixture to coat
completely; set aside. Heat oil in a large skillet over medium heat until
hot. Working in 2 batches, sauté tilapia pieces 2-3 minutes per side or
until golden and cooked through. Transfer to paper towels to drain. To
assemble tostadas, spoon pineapple salsa onto remaining tostada shells,
divide tilapia pieces evenly among them and drizzle with salsa verde
crema. Sprinkle with cilantro and serve. 
Makes 4 servings.


Pumpkin Roulade

Published on 10 March 2015 Category: BlogRecipes Written by Andrea


 Recipe Mar 05 roulade


4 tablespoons butter
1 cup finely crushed corn flake-type cereal
2 cups bread crumbs
1½ cups all-purpose flour
4 eggs, well beaten
1 Pumpkin Roll, cut into ¾-inch to 1-inch thick slices
vanilla ice cream 
Caramel sauce or maple syrup


Add butter to a large nonstick skillet and melt over medium heat.
Blend together crushed cereal and panko and place on a plate. Place the flour and eggs on separate shallow plates.
Gently dip each side of the pumpkin roll slice in the flour. Then dip each side in beaten eggs. Then dip each side in the crumb mixture.
Fry the slices over medium heat until golden brown and crispy. Serve warm with vanilla ice cream and caramel sauce or with maple syrup. 
Makes 5-6 servings.
Tip: Try this dessert as an alternative to French
toast at breakfast. Top with vanilla or honey
yogurt instead of ice cream.