I love Snickers

Over Thanksgiving break the girls in my family cooked dinner for the whole family and made this delicious Snickers Cheesecake (to see the whole meal click here). I have been wanting to make it again for a while, but I knew that Justin and I didn't need to have it sitting around the house. So, when we hosted out adult small group last week I knew this was my chance to make it. It was just as good as I remembered. I hope you enjoy it just as much as I do.


Preheat oven to 350 degrees.

Crust:
1.5 cups of crushed Oreos
2 tbs butter, melted


Crush or puree Oreos until fine add butter. Pat down into a spring-form pan. Bake 6-7 minutes. Cool.




Cheesecake Filling:
3 (8 ounce) softened cream cheese packages
1 cup (8 ounces) sour cream
1 cup sugar
2 eggs
24 mini or 4 King Size Snickers candy bars or more!


Beat cream cheese on low until smooth. The key to a smooth cheesecake is to beat the filling nice and slow. If you beat it fast, too much air gets into the batter and it will not be smooth, it may also crack.

Add sugar, then the sour cream. Beat until smooth. Add eggs one at a time and beat until smooth and creamy.

Chop up the Snickers candy bars.


Fold in Snickers, leaving a handful aside to top the cheesecake with.


Pour into cooled pan. Bake for about 45 minutes or until the center is still a bit jiggly but the rest of the cheesecake is firm. Cool and refrigerate.

Ganache Topping:
2 cups semi-sweet chocolate chips
2 tbs butter
1/3 cup heavy whipping cream

Slowly melt all ingredients together while stirring until smooth.

Pour over cooled cheesecake. Sprinkle with extra chopped Snickers pieces. Let cool.

Undo the pan and look at all the pretty layers.
I hope you enjoy this as much as I do!

Garden Vegetable Chicken Skillet

Garden Vegetable and Chicken Skillet

Photo by: Taste of Home

I normally don't blog about recipes but after last nights meal, that might change. On the menu last night at the Garcia's was Garden Vegetable and Chicken Skillet. I found this recipe in my Simple and Delicious magazine. On Sunday I was looking through the 6 month old magazine for some dinner ideas and ran across it. I deiced it was time to give it a try.

I chopped all the vegetables a head of time because Wednesday nights are really hard to get dinner on the table before we leave for church. What I really love about this recipe is that you are not limited to the list of vegetables given. I added yellow peppers to the mix and a few more carrots. Next time I am going to add more veggies to the mix . Also if you wanted to make it a little more heart healthy you could substitute olive oil instead of the butter.

Garden Vegetable and Chicken Skillet

1-1/2 lbs. boneless chicken, cut into cubes
1 medium yellow summer squash, chopped
1 medium onion, chopped
1 medium carrot, chopped
2 Tbsp. butter
3 cups fresh baby spinach
1 garlic clove, minced
1/2 tsp. salt
1/2 tsp. dried thyme
1/4 tsp. pepper
1 cup uncooked instant brown rice
1-1/4 cups water
1 Tbsp. lemon juice

In a large skillet, saute the chicken, squash, onion, and carrot in butter for 5-6 minutes or until chicken is no longer pink; drain. Add the spinach, garlic, salt, thyme, and pepper; cook for another 2 minutes.

Stir in rice and water, Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until rice is tender. Stir in lemon juice.


This is a must try meal. Let me know what you think!