COOK OF THE WEEK: Davis Recipes

Caramel Pecan Cheesecake
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
20 caramels
2 tablespoons milk
1/2 cup chopped pecans
1 graham cracker crumb crust
Melted caramels and pecans, for garnish
Combine cream cheese, sugar and vanilla and beat with an electric mixer until well blended. Add eggs and mix until blended. Set aside.
Melt caramels with milk on low heat; stir in pecans. Pour caramel mixture into crust. Pour cream cheese mixture on top. Bake at 350 degrees for 40 minutes or until the center is set. Let cool and refrigerate overnight. Top with melted caramels and pecans.
Tomato Taco Dip
1 pound ground beef
2 cans petite diced tomatoes, drained
1 package dry taco seasoning
2 cups shredded Cheddar cheese
Tortilla chips
Brown meat in a skillet and drain. Add tomatoes and taco seasoning to skillet and cook 5 minutes. Pour mixture into a shallow baking dish and top with cheese. Bake at 375 degrees for 5 minutes or until cheese is melted. Serve with tortilla chips.
Corn Salad
1 can shoepeg corn, drained
1/2 cup diced bell pepper
1 large tomato, diced
1/2 medium onion, chopped
1 tablespoon mayonnaise
Salt and pepper to taste
Combine ingredients in a medium-sized serving bowl. Refrigerate until ready to serve.
Broccoli Cornbread
1 box Jiffy corn muffin mix
1 stick margarine, melted
1 (10-ounce) package frozen chopped broccoli, thawed
4 eggs, beaten
1 large onion, chopped
2 cups grated Cheddar cheese
Combine all ingredients and mix well. Pour mixture into a greased 8×8-inch baking dish. Bake at 350 degrees for 30 minutes.
Flame Loaf
1 can pizza dough
2 cups shredded Cheddar cheese
1 pound pork sausage, cooked and drained
1 small onion, diced
1/3 cup diced jalapeampño peppers
Roll out pizza dough onto a floured surface. Layer cheese, sausage, onion and peppers on top. Roll crust into a loaf. Bake at 425 degrees until golden brown.
Lasagna
1 pound ground beef
1/2 pound pork sausage*
2 cloves garlic
1 (6-ounce) can tomato paste
1 (15-ounce) can crushed tomatoes
1 (15-ounce) can Italian-style petite diced tomatoes
1 teaspoon oregano
Salt and pepper to taste
1 (8-ounce) package lasagna noodles
1 large container cottage cheese
2 cups shredded Mozzarella cheese
Brown ground beef and sausage with garlic. Drain. Add tomato paste, crushed tomatoes, diced tomatoes, oregano and salt and pepper. Simmer for 20 minutes.
Cook noodles according to package directions.
In a 9×13-inch baking dish, alternate layers of meat sauce, noodles, cottage cheese and Mozzarella cheese. Bake at 350 degrees for 20 minutes.
* Cindy Davis likes to use pork sausage from Spencer Meats in Mooreville, which processes its own pork products.
Chicken Pot Pie
1 large fryer, boiled and deboned
1/2 cup chopped onion
3 cups chicken broth
1 16-ounce can Veg-All
1 can cream of mushroom soup
1 stick butter, melted
11/2 cups self-rising flour
11/2 cups milk
In a large casserole dish, combine chicken, onion, broth, Veg-All and soup. Combine melted butter, flour and milk, mix well, and pour over chicken mixture. Bake 30 to 40 minutes at 400 degrees or until brown.
Quick Peach Cobbler
1 stick butter
1 cup self-rising flour
1 cup sugar
3/4 cup milk
1 large can peaches
Melt butter in a 9×13-inch baking dish. Combine flour, sugar and milk and add to the melted butter. Place peaches with juice on top. Bake at 350 degrees for 35 minutes or until golden brown.

NEMS Daily Journal