Salted Carmamel Crumb Bars

1/2 cup ofcream
1/3 cup of sugar
3/4 cup of powdered sugar
1 cup of butter
2 cups of flour
1 bag of soft caramels
1 teaspoon of vanilla
1/2 teaspoon of course salt

Whisk together dry ingredients. Then cream in butter until fluffy.  Add egg and vanilla and then slowly add flour. 

Press half of the dough into a square baker. Bake at 325 for 12 min.  Put the rest of the dough in the refrigerator.

Put unwrapped caramels, vanilla, and cream in a bowl.  Microwave on a low heat until melted. checking frequently. Mine took 3 min on power 4.

Pour caramel on top of crust and sprinkle with salt.  Crumble the rest of the dough on top of the caramel. 

Bake at 325 for20 min. 

Blue Cheese Adventure Part 4 Buffalo Chicken and Oven Fries with Blue Cheese Sauce

Well start with the blue cheese sauce.  Its a nice simple blue cheese dressing.

1/3 cup of mayo
1/2 cup of sour cream
1/2 cup of milk
1/2 of blue cheese
a dash of worcestershire sauce
salt and pepper

 Whisk together mayo, milk, and sour cream.  Stir in salt and pepper and then blue cheese and worcestershire sauce

Now for the potatoes
2 red potatoes
2 tablespoons of corn starch
1/4 cup of oil
2 tablespoon of wing sauce
2 teaspoons of peparika
2 cloves of garlic

Cut up potatoes and but into into ice water to remove some of the starch.

Whisk together oil, wing sauce, paprika, and garlic. Then whisk in the corn starch.  Drain the potatoes and toss potatoes in oil.

Bake at 425 for about 15 min and then flip and cook for another 10 min.

Chicken breasts I like to use the tender pieces
1 egg
1/2 cup of flour
1/4 cup of Panko bread crumbs
wing sauce
oil
Swiss cheese optional

 Whisk together egg and milk.  Dip chicken in milk, then flour, then milk, and the bread crumbs.  Then fry in a skillet until golden.

Drizzle with wing sauce and top with Swiss cheese.  Serve when cheese is melted.

Serve chicken with potatoes and blue cheese sauce and crumbs on top

Blue Cheese Adventure Part 3 Tomato and Blue Cheese Pasta

This is one of my absolute favorite dishes.
Once again none of these are precise.  Adjust to taste and what you need.

1/2 pound thin spaghetti
1 can of petite diced tomatoes or regular but I think the small is nice
1 cup of cream
1/2 teaspoon red pepper flakes
3 cloves of garlic
Olive oil (not in pic)
1/2 cup of blue cheese
slat and pepper to taste
(I usually wilt baby spinach into it but I didn't have any)

Cook garlic in oil for 30 seconds and then add the tomatoes

Cook tomatoes until all the liquid was gone.  Add cream and bring to a simmer

Add in the pepper flakes and blue cheese and keep warm for five min to melt the cheese.  Add salt and pepper

Add in pasta and adjust salt and pepper and add a little cream if needed.  This is when I would wilt in the spinach.  Top with more blue cheese.

Blue Cheese Adventure Part 2 Steak and Blue Cheese Pasta

I marinated the steak over night and then made the pasta the next morning.

None of these are precise measurements.  You vary what you put in too.
2 steaks I just used cheap ones.
1/2 cup of olive oil
1/4 of Balsamic vinegar
1 tablespoon of stone ground mustard
3 cloves of garlic
fresh rosemany
salt and pepper

Mince up the garlic and roughly chop on the rosemary after it is has been removed from the stems.  Add the mustard, vinegar, oil and salt and pepper.

Whisk it all together and add the steak and place in the fridge.

Now on to the pasta.

Marinated steak

pasta (I used 1/2 pound but you can adjust) I just a short pasta

1 1/2 cups of cream

3/4 cups of blue cheese

1/2 cup of white tine

2 cloves of garlic

2 tablespoons of balsamic vinegar

salt and pepper

While you make the sauce cook the pasta and steak.  Its okay the steak is done before the pasta.  It will juicer that way if it has time to rest.

In a sauce pan bring wine to a boil and reduce by 1/2.  Zest in garlic.

Add cream and simmer.  Add salt and pepper to taste.

Add blue cheese and let melt for about 5 min.  Add in pasta and adjust cream, blue cheese, and salt and pepper to taste. 

Cut steak into strips and top with extra blue cheese because you can never have too much and drizzle with vinegar.

Blue Cheese Advenutre Part I Stuffed Mushrooms

While Chris was gone for a week I decided I would only have dinners with blue cheese in it.  He's not a big fan of blue cheese and its one of my favs.

I prepped these in the morning and then popped them in the oven later.  I mixed them by hand but you can use a mixer too.

None of the measurements are exact.
Mushrooms (I like the brown ones but white are fine too)
1 package of cream cheese
2 cloves of garlic
2ish tablespoons of sun dried tomatoes
1/2 cup of blue cheese
plash of balsamic vinegar
salt and pepper to taste.

Add a couple cloves of minced garlic and sun dried tomatoes to cream cheese.

Add blue cheese, vinegar, salt and pepper and mix.

Wash mushrooms and pull the stems off.  They should come right off.  Spoon some of the filling in the middle and bake at 425.  For about 20 min or until slightly golden and tender and bubbly.

I had some extra filling so I put in on a baguette and toasted them and it was very good.

Caprese Quick Bread

1 1/4 cups of flour
1 cup of bread flour
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1 teaspoon of salt 4ish or more is always better of fresh mozzerella
3 tablespoons of fresh bail
1/2 cup of sun dried tomoatoes
2 eggs
2 tablespoons of olive oil
1 1/4 cup of butter milk (I used powdered)

Whisk together all the dry ingredients including and powder for the powdered buttermilk.

Chop up basil and cube up the cheese.

Chop up the sun dried tomatoes and mix into flour.

Whisk together the water from the powdered buttermilk, eggs, and oil and fold into the flour mixture. Put in a loaf pan.

Bake at 425 for 30-35 min until golden and a knife comes out clean.  It can be tricky to tell because the cheese might come out on the knife.

Serving warm is best.