Cheddar Bacon Ranch Pull-apart Bread

1 unsliced round of sourdough bread

8 oz block of cheddar cheese, sliced into thin slices

1/4 lb bacon, cooked & crumbled

1 stick (1/2 cup) butter melted

1/4 tsp dried chives

1/4 tsp dried parsley

1/4 tsp dill weed

1/4 tsp garlic powder

1/8 tsp onion powder

1/8 tsp seasoning salt

Pinch of black pepper

Cut the bread in a cross hatch pattern without cutting all the way through the bottom of the loaf.  Place it on a large piece of foil (large enough to cover & close it).  Place the thin slices of cheese in between the cut slices of bread.  Sprinkle the top with crumbled bacon.  Melt the butter in a large bowl then add the dried herbs & spices.  Mix everything together  and let it sit for a minute.  Pour the butter/herb mixture over the bread.  Wrap the foil all the way around the bread and put it on a baking sheet.  Bake at 350 degrees for 15 minutes..  Uncover the bread and continue to cook for 10-15 min or until cheese is melted.  Let cool slightly and enjoy!

Meatloaf

Ingredients

1 lb ground beef
1 egg (beaten)
1/4 C cracker crumbs (approx 8 Saltines)
6 oz tomato sauce
1/4 tsp salt
1/8 tsp pepper
1/8 tsp dry mustard
dash garlic salt
1/8 tsp celery salt
1/2 tsp Worcestershire sauce
1 tsp dried minced onion
1/2 tsp onion powder

Directions
Using hands, mix all ingredients well and shape into loaf.  Cover with ketchup or barbecue sauce and sprinkle with brown sugar before baking.  Bake uncovered at 350 degrees for 1 hour.

Carmel for popcorn

Caramel Sauce for Popcorn (Edith Coleman)

 

1 cup Karo syrup

2 ¼ cups brown sugar, packed

1 cube butter

1 can sweetened condensed milk

Melt butter, add Karo and brown sugar; bring to boil.

Add condensed milk and boil 7 minutes.  Stir often to

Keep from scorching. 

Cheeseburger Pasta

Ingredients

1 1/2 Cups uncooked penne pasta
3/4 pound lean ground beef
2 T finely chopped onion
1 can (14.5 oz) diced tomatoes
1-2 T pickle relish
1-2 T prepared mustard
3 T ketchup
2-3 T barbeque sauce
1 tsp Monteral Steak seasoning
1/4 tsp seasoned salt
3/4 c shredded cheddar cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain pasta; add to meat mixture.

Stir in the tomatoes, relish, mustard, ketchup, steak seasoning and seasoned salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Garnish with green onions if desired.

Brownies in a Jar

Ingredients:

1 1/4 cup packed brown sugar

1 cup granulated sugar

2/3 cup cocoa powder

1 1/4 cup all purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/2 cup chocolate chips

Directions:

Layer ingredients in order given into a wide mouth jar. Pack each layer firmly in place before adding the next ingredient. Attach a tag with the following instructions: Preheat oven to 350 degrees. Pour contents of jar into a mixing bowl and add: 3/4 cup melted butter and 4 beaten eggs. Mix by hand and pour into a sprayed 9 X 13 pan. Bake for 30 minutes. Cool completely before cutting. 

Marie Callender's Lemon Cream Cheese Pie

Ingredients:

Crust 1 cup graham cracker crumbs 1/4 cup butter, melted 2 tablespoons granulated sugar Cream Cheese Filling 8 ounces cream cheese, softened 1/4 cup granulated sugar 1/2 teaspoon vanilla 1 egg Lemon Filling 1/2 cup granulated sugar 2 tablespoons cornstarch dash salt 1 cup water 2 egg yolks 2 tablespoons fresh lemon juice 1 tablespoon butter Directions:

1. Preheat oven to 350 degrees.
2. Make the crust by combining the graham cracker crumbs with melted butter and sugar in a small bowl. Press the crust mixture into an 8-inch pie pan.
3. Prepare the cream cheese filling by mixing cream cheese with 1/4 cup sugar, vanilla and an egg using an electric mixer. Mix well until smooth. Pour cream cheese filling into graham cracker crust and bake for 30 to 35 minutes or until center is cooked. A knife stuck in the middle of the filling should come out mostly clean.
4. As the pie cools, make the lemon filling by combining 1/2 cup sugar with cornstarch, salt and water in a small saucepan. Set mixture over low heat and bring to a simmer, stirring often.
5. Whisk in egg yolks, then add lemon juice and butter. When mixture simmers again remove it immediately from the heat.
6. Pour the lemon filling over the cream cheese filling, and let the pie cool. When cool, chill pie in the refrigerator for several hours before serving. 

Favorite Pancakes

Ingredients

2 cups Bisquick mix
1 cup milk
1 tablespoon sugar
2 tablespoons lemon juice
2 teaspoons baking powder
2 eggs

Directions
Heat griddle or skillet over medium high heat or electric griddle to 375 degree; grease with cooking spray, vegetable oil or shortening.

Stir all ingredients until blended.  Pour by slightly less than 1/4 cupfuls onto hot griddle.

Cook until edges are dry.  Turn; cook until golden.  To keep warm, place in single layer on cookie sheet.  Cover with aluminum foil, and place in 200 degree oven up to 10 minutes.

Honey Lime Enchiladas

Ingredients

1.5 lbs chicken, cooked and shredded

1/3 c honey

1/4 c lime juice

1 Tb chili powder

1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce

Cheddar Jack blend shredded cheese or Colby jack

18 corn tortillas

Directions

Mix together honey, lime juice, chili and garlic then add to shredded chicken.

Let the sauce soak into the meat for about 30 minutes.

Lightly spray 9x13 pan with non-stick baking spray.

Put some enchilada sauce in bottom of the pan then place 6 corn tortillas to make one layer. Add half of the shredded chicken and cheese and more sauce. Then add another layer of tortillas the rest of the chicken and more cheese. Top with six more tortillas and more sauce and cheese. It’s sort of like making a lasagna.

Bake uncovered at 350

degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown.

Cinnamon Rolls with Cream Cheese Icing

from Chefs Catalog

Ingredients

For the Dough:
1 (1/4 ounce)	package dry yeast
1 cup	warm milk
1/2 cup	granulated sugar
1/2 cup	butter
1 teaspoon	sugar
2	eggs
4 cups	flour
For the Filling:
1 cup	packed brown sugar
2-1/2 teaspoons	cinnamon
1/3 cup	butter, softened
For the Icing:
4 ounces	cream cheese, softened
1/4 cup	butter, softened
1-1/2 cups	confectioner's sugar
1/2 teaspoon	vanilla

Dissolve the yeast in the warm milk and 1 teaspoon of sugar in a large bowl; allow to sit 8 to10 minutes. Add remaining granulated sugar, butter, 1 teaspoon salt, eggs, half of the flour and mix until smooth. Add enough of remaining flour to form a stiff dough. Turn out onto floured surface, and knead the dough for 5 to 8 minutes until dough is smooth and elastic. Form into a large ball and place in a buttered bowl, turning once to coat surface. Cover with a warm, damp kitchen towel and let rise in a warm place about 1 hour or until the dough has doubled in size.
Roll the dough into a rectangle on a lightly floured surface, until it is approx. 21-inch x 16-inch, and approximately 1/4-inch thick.

Preheat oven to 400 F. Butter baking dish on all sides and set aside.

Combine the softened butter, brown sugar and cinnamon in a bowl until smooth. Spread mixture evenly over surface of dough.

Starting at the long edge, firmly roll the dough into log pinching the seam and ends closed. Using a string or sharp knife, cut the dough into 12 to 15 slices, and place closely together in a greased 9-inch x 13-inch baking dish or jumbo sweet roll pan. Cover and set aside in a warm place about 45 minutes, until rolls have about doubled in size. Bake for 15 to 25 minutes or until light golden brown.

While the rolls are baking, combine cream cheese, 1/4-cup of butter, confectioner's sugar, vanilla, and salt in a mixing bowl, and beat until fluffy. Spread evenly across hot rolls, directly out of the oven

Sweet corn and coconut milk chowder

Ingredients

• 2 tablespoons coconut oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1-2 fresh jalapeño peppers, seeded and diced (use two if you like more heat)
• 3 cups fresh or frozen corn kernels (thawed if frozen)
• 1 (14-ounce) can full-fat coconut milk
• 3 cups chicken broth
• Salt and pepper to taste
• 1 teaspoon fresh lime zest
• 2 tablespoons fresh lime juice

Toppings:

• 1/2 cup fresh cilantro, minced
• 3 pickled jalapeños, sliced into thin rounds
• 1/2 cup fresh or frozen corn kernels (thawed if frozen)
• 3 tablespoons unsweetened coconut flakes

Instructions

1. Add the coconut oil to a large stock pot over medium-high heat. Once the oil is hot, add the onion and sauté until lightly browned and tender, about 5 minutes. Add the garlic, fresh jalapeños, and corn. Cook, stirring often, until the vegetables are tender, about 5 minutes.
2. Stir in coconut milk and broth. Bring to a boil. Reduce heat and simmer until the vegetables are soft and the soup is fragrant, about 15-20 minutes. Add salt and pepper to taste.
3. Use an immersion blender or, working in batches, carefully transfer the soup to a high-speed blender and puree until smooth.
4. Return the soup to the pot. Stir in the lime zest and juice. Taste and add additional salt and pepper if desired.
5. Ladle the soup into individual bowls and garnish with plenty of minced cilantro, pickled jalapeños, corn kernels, and coconut flakes.

Original recipe from ohmyveggies.  The original recipe called for water instead of chicken broth.  

From ohmyveggies

Cheesy Pumpkin Sage Sausage Soup

Original recipe from the snappygourmet
Ingredients

• 1 pound Jimmy Dean Sage Sausage
• 8 oz. crimini or button mushrooms, sliced
• 3 garlic cloves, minced
• 5-6 cups chicken broth
• 1 (15oz.) can pumpkin
• 1 (8 oz.) package cream cheese (regular or reduced fat), cubed
• 1 cup shredded Swiss cheese
• Dash ground nutmeg
• Salt & Pepper to taste
• 1 lb. pasta
• Fresh chives or sage for garnish (optional)

Instructions

1. Add sausage, mushrooms, and garlic to a  large pot over medium-high heat. Crumble sausage with fork, and cook everything, stirring frequently about 4-6 minutes or until mushrooms are soft and sausage is no longer pink. Drain off excess fat.
2. Add chicken broth and pumpkin to pan and stir to combine. Mix in cubes of cream cheese and Swiss cheese and stir to combine until cheese has all melted and mixture is smooth. Might appear chunky for a little while, but keep stirring and it will come together. Add nutmeg, salt, and pepper. Lower heat to keep sauce warm.
3. Garnish soup with chives or sage if desired.

From the snappygourment

King Ranch Chicken

Ingredients

2 large chicken breasts, cooked and cubed
1/2 bell pepper sliced in rings
1/2 sweet onion sliced in rings

Sauce:
1 can cream of chicken soup
1 14.5 oz can diced tomatoes
grated cheese


Directions
Layer chicken, green pepper and onion in 8 inch square baking dish.  Mix sauce then pour over chicken and veggies.  Top with grated cheese and bake uncovered at 350 for 30 minutes.  Serve over rice.

Cream Biscuits

Cream Biscuits

Yield: Makes about 10-12 biscuits

Ingredients

• 3 tablespoons melted butter
• 2 cups all-purpose flour, plus more for dusting the surface
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon sugar (optional)
• 1 1/2 cups heavy cream

Directions

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper. Sift two cups flour, the baking powder, salt and (if using) sugar into a large bowl. Fold in 1 1/4 cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little.
2. Turn the dough onto a floured surface, mound it into a ball and, using your hands, gently press it to a thickness of about 3/4 inch. It does not need to be completely smooth across the top. Cut into rounds, 2 1/2 inches in diameter. Gather dough scraps and continue to make rounds. Place the biscuits on a baking sheet lined with parchment paper or a silpat liner. Brush the tops with the butter. Bake until golden, 12 to 15 minutes. Serve immediately, or flash freeze* for future use.

Notes

*To flash freeze, place the unbaked biscuits on a lined baking sheet and place in the freezer until completely frozen (about 1-2 hours). Once frozen, the biscuits can carefully be placed in a ziploc bag and removed for baking as needed. Biscuits can be baked straight from the freezer, and additional few minutes baking time will be needed, usually around 3 to 5.

Blue Cheese Dressing

Ingredients

1 1/4 C mayonnaise
1/4 C buttermilk
1/4 tsp garlic salt
1/4 tsp onion salt
1/2 tsp salt
1 T dried parsley
pepper to taste
2 T crumbled blue cheese

Directions

Combine all ingredients and mix until smooth.

Taco Ring

INGREDIENTS

• 1lb lean ground beef
• 1(1 1/4 ounce) package taco seasoning mix
• 1cup shredded cheddar cheese (4 ounces)
• 2tablespoons water
• 2(8 ounce) packages refrigerated crescent dinner rolls
• 1medium bell pepper
• 1cup salsa
• 3cups lettuce, shredded
• 1medium tomatoes
• 1⁄4cup onion, chopped (optional)
• 1⁄2cup pitted ripe black olives(optional)
• sour cream (optional)

• DIRECTIONS

  1. Cook ground beef in large skillet over medium heat 7-9 minutes or until beef is no longer pink; drain.
  2. Remove pan from heat.
  3. Stir in taco seasoning mix, cheese and water.
  4. Preheat oven to 375°F.
  5. Unroll crescent dough; separate into triangles.
  6. Arrange triangles in a circle on Classic Round Pizza Stone with wide ends overlapping in center and points toward outside. (There should be a 5 inch diameter opening in center.) I use my Pampered Chef pizza stone, but any flat round pan should work--perhaps even a pizza sheet, but I'd spray it with Pam before adding the crescent rolls.
  7. Scoop meat mixture evenly onto widest end of each triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered).
  8. Bake at 20-25 minutes or until golden brown.
  9. Shred lettuce and chop tomato, onion, olives, and bell pepper (if desired).
  10. If you want to do something fancy, scoop out a bell pepper and fill with salsa and put into center of ring.
  11. Add your toppings to top of ring and finish with more shredded cheese and sour cream.

Creamy Ham & Broccoli Casserole

Ingredients

• 1 package (12 ounces) egg noodles

• 1 package (16 ounces) frozen broccoli cuts

• 3 cups cubed fully cooked ham

• 1 cup (4 ounces) shredded part-skim mozzarella cheese

• 1 cup (4 ounces) shredded Parmesan cheese

• 1/3 cup butter, cubed

• 1/2 cup half-and-half cream

• 1/4 teaspoon each garlic powder, salt and pepper

• Directions

  1. In a Dutch oven, cook noodles in boiling water for 5 minutes. Add broccoli and ham; cook 5-10 minutes longer or until noodles are tender.
  2. Drain; return to pan. Stir in the remaining ingredients. Cook and stir over low heat until butter is melted and mixture is heated through. 
     Freeze option: Freeze cooled noodle mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or milk if necessary. Yield: 8 servings.

Carol's Sunday Roast

Ingredients

2-5 pound boneless Chuck Roast
1 C water
1//3 C burgandy or red wine
1 package onion soup mix
Garlic powder
Montreal Steak Seasoning

Directions

In a large dutch oven, brown roast on all sides, then add remaining ingredients, cover and cook at 300 degrees for 3  hours.  During the last hour of cooking, add vegetables.  For gravy, remove roast and vegetables.  Scrap up brown bits.  Mix flour with cold water and add to pan along with beef broth and cream. Cook to desired consistency.

Fran's Teriyaki Sauce

Ingredients

1/2 C soy sauce
1/2 C sugar
1/8 tsp ginger

Directions
Combine and heat over low heat, stirring occassionally until desired thickness

Blueberry Zucchini Bread

Ingredients

Original recipe makes 4 mini-loaves (that is what directions say, I find it makes 1 large loaf and 3 mini loaves)

• 3 eggs, lightly beaten
• 1 cup vegetable oil
• 3 teaspoons vanilla extract
• 2 cups white sugar
• • 1/4 cups brown sugar
• 3 cups shredded zucchini
• 3 cups all-purpose flour

• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• dash of nutmeg
• 1 tablespoon ground cinnamon
• 1 pint fresh blueberries

Optional Crumb Topping

2/3 cup flour, 1/2 cup brown sugar, 1/2 cup white sugar 1 tsp cinnamon, 1/2 cup chopped walnuts (or oatmeal, which is what I use) and 1 stick softened butter-mix altogether with hand) and sprinkle all over the top of the loaves before baking

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, nutmeg and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Banana Crush Punch

2 cups sugar
3 cups water
1 1/2 cups orange juice
1/4 cups orange juice
3 bananas, pureed in blender (use some of juice to blend)
1 - 46 oz can pineapple juice
2 - 2 liter bottles of Sprite

Combine sugar and water.  Boil until syrupy.  Remove from heat and add remaining ingredients, EXCEPT Sprite.  Cool.  Pour into 2 gallon freezer bags.  Freeze until firm.

To serve: Remove from freezer 1/2  to 1 hour before serving.  Use one bag of frozen punch per 2 liter bottle of Sprite.  Stir to mix until slushy.

Serves 40

Pizza Sauce

DIRECTIONS:

• 1 (6 ounce) can tomato paste

• 6 fluid ounces warm water (110 degrees F/45 degrees C)

• 3 tablespoons grated Parmesan cheese

• 1 teaspoon minced garlic

• 2 tablespoons honey

• 1 teaspoon anchovy paste(optional)

• 3/4 teaspoon onion powder

• 1/4 teaspoon dried oregano

• 1/4 teaspoon dried marjoram

• 1/4 teaspoon dried basil

• 1/4 teaspoon ground black pepper

• 1/8 teaspoon cayenne pepper

• 1/8 teaspoon dried red pepper flakes

• salt to taste

DIRECTIONS

1. In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
2. Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

Creamy Tomato Meatball Casserole

INGREDIENTS:
36 ½-oz. Italian Style Meatballs
1 10-oz. can tomato soup
1 26-oz. pasta sauce, any flavor
1/3 cup mozzarella cheese, grated
1/3 cup Parmesan cheese, grated
1/2 cup Light cream or half and half
1/4 cup Bread crumbs
1/8 cup Olive oil
DIRECTIONS:
Preheat oven to 350 degrees F. Use the oil to coat the sides of a 4-quart casserole dish. Combine the tomato soup and pasta sauce with the cream, mix well, then add the meatballs. Pour the meatball mixture into the casserole dish, top with the cheeses and breadcrumbs and bake uncovered for 25 minutes. Let stand for 5 minutes before serving.  Serve over cooked noodles.

Carne Asada Burritos

COMBINE:
1⁄2	cup chopped fresh cilantro
1⁄2	cup each canola oil and fresh lime juice
4	Tbsp. chipotle sauce
2	Tbsp. minced fresh garlic
2	Tbsp. distilled white vinegar
11⁄2	tsp. kosher salt
1	tsp. each ground cumin and black pepper
ADD:
1	top sirloin, trimmed (1½ lb.)
HEAT:
2	Tbsp. canola oil
2	red bell peppers, sliced
1	sweet onion, sliced
WARM:
6	burrito-size flour tortillas (10-inch)
2	cups chopped romaine lettuce
2	avocados, peeled, pitted, and sliced
6	Tbsp. purchased pico de gaillo
2	Tbsp. chopped fresh cilantro

Combine ½ cup cilantro, ½ cup oil, lime juice, chipotle sauce, garlic, vinegar, salt, cumin, and black pepper in a large bowl.

Add steak to marinade; toss to coat. Cover bowl with plastic wrap; chill 4–12 hours, flipping steak occasionally.

Heat 2 Tbsp. oil in a large cast-iron skillet over high until it shimmers. Remove steak (reserving ¼ cup marinade) and season with salt and black pepper; cook 5–7 minutes per side for medium-rare. Transfer steak to a cutting board; tent with foil and let rest 10 minutes. Slice steak against the grain.

Sauté bell peppers and onion in drippings in skillet with reserved marinade over medium-high heat until crisp-tender, 3–5 minutes.

Warm tortillas in a large nonstick skillet over low heat.

Divide steak, bell pepper-onion mixture, romaine, avocado, pico de callo, and 2 Tbsp. cilantro among tortillas. Fold sides of tortilla into center, then roll edge closest to you over the filling; continue rolling and tucking in filling until enclosed.

Sunrise Breakfast Casserole

INGREDIENTS

• 2 packages (12 ounces each) sausage links
• 9 large eggs
• 3 cups milk
• 1-1/2 teaspoons ground mustard
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 package (30 ounces) Country Style Hash Browns
• 2 cups (8 ounces each) shredded 4-cheese Mexican cheese
• 1/2 cup sweet red pepper, diced
• 1/3 cup green onions , thinly sliced
• 2 cups salsa or picante sauce (optional) 

 

Directions

1. Place sausage on a 15-inch x 10-inch x 1-inch baking pan.
2. Bake at 375˚F for 15 to 20 minutes or until sausage is no longer pink and an internal temperature of 165˚F is reached, turning once; drain and slice into 1/4-inch coins.
3. In a large bowl, combine the eggs, milk, mustard, salt and pepper.
4. Add the hash browns, sausage, cheese, sweet red pepper and green onions; mix well.
5. Pour into a greased 13-inch x 9-inch x 2-inch baking dish.
6. Cover and refrigerate overnight.
7. Remove from the refrigerator 30 minutes before baking.
8. Bake, uncovered, at 350˚F for 65 to 70 minutes or until set and golden brown and an internal temperature of 165˚F is reached.
9. Let stand 10 minutes before serving.
10. Serve with salsa or picante sauce if desired.

Coconut Syrup

1/2 c. butter

3/4 c. buttermilk
1 c. sugar
½ tsp. baking soda
1 tsp. coconut extract

Place butter, buttermilk and sugar in a medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Bring to a boil and boil one minute.

Remove from heat and add baking soda and extract, stirring constantly. It will bubble up, so if your pot is small, hold it over the sink to avoid spillage. Continue to stir syrup and let it rest for a few minutes before serving. Serve over almost any breakfast food: waffles, pancakes, French toast, crepes, etc.

Key Lime Bars with Gingersnap Cookie Crust

CRUST
2 cups finely crushed *crunchy* gingersnap cookies (or graham crackers)
3 Tablespoons salted butter, melted


FILLING
4 ounces cream cheese, softened to room temperature
4 large egg yolks
14-ounce can of sweetened condensed milk (not fat free)
1/2 cup key lime juice or 1/4 cup lemon juice & 1/4 cup lime juice
2 teaspoons lime zest (about 1 lime)


DIRECTIONS:
1.Preheat the oven to 350F degrees. Lightly spray 9x9 pan with nonstick spray.
2.Crust: Pulverize the crunchy gingersnap cookies into a fine crumb with a food processor. Pour into a medium sized bowl and mix with the melted butter.
3. Press crust firmly and evenly into the prepared baking pan. Bake the crust for 10 minutes as you make the filling.
4. Filling: In a large bowl using a handheld mixer, beat the cream cheese on high speed until smooth.
5. Beat in the egg yolks, scraping down the sides as needed.
6. Beat in the sweetened condensed milk, lime juice, and lime zest until combined.
7. Pour into the warm crust. Bake for 15-18 minutes, or until the edges of the bars begin to brown.
8. Allow the bars to cool at room temperature in the pan on a wire rack. Once cooled, place the the refrigerator to chill completely, at least 2 hours.

Salted Caramel Ganache Tart

INGREDEINTS

FOR THE CRUST:
1 ½ cups flour
¼ cup plus 1 tbsp. dutch-process unsweetened cocoa powder
¼ tsp. kosher salt
10 tbsp. unsalted butter, cubed and softened
½ cup plus 2 tbsp. confectioners' sugar
2 egg yolks, preferably at room temperature
½ tsp. vanilla extract

FOR THE CARAMEL:
1 ½ cups sugar
3 tbsp. light corn syrup
¼ tsp. kosher salt
6 tbsp. water
6 tbsp. unsalted butter
6 tbsp. heavy cream
1 tbsp. crème fraiche

FOR THE GANACHE:
½ cup heavy cream
4 oz. bittersweet chocolate, finely chopped
Gray sea salt for garnish

INSTRUCTIONS

1. Make the crust: Heat oven to 350˚. Combine flour, cocoa powder, and salt in a medium bowl and set aside. Using a handheld mixer, cream the butter and sugar in a large bowl until mixture is pale and fluffy; mix in yolks and vanilla. Mix in dry ingredients. Transfer dough to a 9" fluted tart pan with a removable bottom and press dough evenly into bottom and sides of pan. Refrigerate for 30 minutes. Prick the tart shell all over with a fork and bake until cooked through, about 20 minutes. Transfer to a rack and let cool.

2. Make the caramel: In a 1-qt. saucepan, whisk together sugar, corn syrup, salt, and 6 tbsp. water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°. Remove pan from heat and whisk in butter, cream, and crème fraîche (the mixture will bubble up) until smooth. Pour caramel into cooled tart shell and let cool slightly; refrigerate until firm, 4–5 hours.

3. Make the ganache: Bring cream to a boil in a 1-qt. saucepan over medium heat. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth. Pour ganache evenly over tart and refrigerate until set, 4–5 hours. Sprinkle tart with sea salt, slice, and serve chilled.