Cranberry Chicken Salad

Someone asked me to give them this recipe and my reply was “look on my blog, it was most likely one of my first post”. Well, was I wrong. It’s been 18 years since the Invisible Chef and I never use a recipe for this, so it’s time.

SALAD
4 cups cooked diced chicken breast, about 4 breasts
2 celery ribs, thinly sliced
3 green onions, sliced
3/4 cup toasted pecans, chopped
4 ounces Craisins
1/2-3/4 cups mayonnaise
1/4-1/2 cup Sweet Hot Mustard, see recipe below
Mix chicken, celery, green onions, Craisins and chopped pecans. Mix desired amount mayonnaise with sweet hot mustard and add to chicken mixture and refrigerate.

Sweet Hot Mustard
1 cup sugar
3/4 cup Coleman’s Dry Mustard
2 eggs, beaten,
1cup white vinegar
1/4 cup honey
Mix sugar and dry mustard. Whisk in eggs and vinegar. Cook over medium heat, stirring constantly, about 10 minutes, until thickened and smooth. Add honey and cool. Refrigerate any leftover mustard for later use.

Pecan Pie Cheesecake

This may be my favorite cheesecake and I haven't made it.  Denise Morrison made it for Easter and shared a slice with me.  It was originally in some magazine, Issue 78 December 2009.  If you know Denise, you know that she may be the best recipe browser.. And don't let the many steps scare you away.

Pecan Pie cheesecake

For the Crust:

6 oz. chocolate wafer cookies (about 28)

½ cup toasted pecan halves

½ stick unsalted butter, melted

 For the Cheesecake:

3 pkgs cream cheese, room temperature

1 stick unsalted butter, room temperature

½ cup packed light brown sugar

½ cup granulated sugar

¼ tsp salt

3 eggs

½ cup heavy cream

¼ bourbon (optional)

1 tsp vanilla

 For the Sauce:

1 ½ cups light brown sugar

½ cup heavy cream

½ stick butter

¼ cup bourbon

1 tsp salt

1 ½ cups toasted chopped pecans

 Preheat oven to 375; coat a 9 inch springform pan with nonstick spray and wrap outside of pan in foil and set aside

Process chocolate wafers and the ½ cup pecans for the crust in a food processor until fine.  With processor running, drizzle in the melted butter.  Press mixture into the bottom of the pan; bake 10 minutes.  Cool crust completely before filling.  Reduce oven to 325.

Beat cream cheese, 1 stick butter, ½ cup brown sugar, granulated sugar and salt until fluffy, periodically scraping sides of bowl.  Add eggs one at a time, fully beating to incorporate into batter. Add ½ cup cream, bourbon, vanilla; beat until ingredients are completely incorporated.

Pour filling over crust, smoothing top of filling.  Transfer cheesecake to a roasting pan; place in the oven.  Pour boiling water into roasting pan 1/3 way up the sides of the foil wrapped springform pan.

Bake cheesecake until it reaches 155 degrees and sides are set, but center still jiggles about and hour.  Turn off oven and leave in oven for 1 hour with inside with oven door closed.  Remove cheesecake from oven; cool to room temp.  Cover cheesecake with plastic wrap; chill 3-24 hours.  Remove cheesecake from fridge 30 minutes before serving.

Combine the 1 ½ cups brown sugar, ½ cup cream, ½ stick butter, bourbon and salt in saucepan.  Bring to a boil over medium low heat. (Don’t stir toppine, but keep a close eye on it to it doesn’t boil over)  simmer topping 10 minutes.

Stir the 1 ½ cups pecans into caramel topping.  Let topping stand until thickened and cool to room temp.  To serve spoon sauce over cheesecake.

Makes one 9" cheesecake (12 generous slices)