Budget Travel: December 2017

Slow Cooker Turkey Chili

SERVES 6 | PREP TIME 15 Min | COOK TIME 4 Hours 15 Min

3-4 cups of roasted turkey, chopped
1 green bell pepper, chopped
1 red onion, chopped
4 garlic cloves, minced
2 cans (14.5 oz) diced tomatoes, undrained
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can (14.5 oz) chicken broth
1 can (6 oz) tomato paste
2 cups frozen corn
1 tablespoon chili powder
1/2 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
Salt and pepper to taste

Optional garnishes
shredded Monterey jack cheese
chopped cilantro
sour cream
tortilla strips

Add all ingredients (except garnishes) to a 5-quart slow cooker and stir to combine.

Cover and cook on low for 4 hours or until heated through. Top with your favorite garnishes. Serve and enjoy!

COOK'S NOTES: You can use 1 pound of ground turkey fried in 1 tablespoon of extra virgin olive oil, in place of the roasted turkey.

Recipe developed by Kimberly Sneed for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

One Pot Creamy Chicken Tortellini

SERVES 4 | PREP TIME 5 Min | COOK TIME 20 Min

4 chicken thighs, boneless, skin-on
3 tablespoons olive oil, divided
1 clove garlic, finely diced
3 tablespoons all-purpose flour
1 1/2 cup chicken stock
1 cup heavy cream
1/2 cup Parmesan cheese, grated
20 ounces tortellini, refrigerated
4 strips bacon, cooked and chopped
1 ounce sun-dried tomatoes
2 ounces baby spinach

In a large skillet over medium-high heat add 1 tablespoon of olive oil and the chicken thighs (skin down). Cook chicken thighs for about 6 minutes on each side or until the internal temperature reaches 165 degrees F.
Remove chicken from skillet and place on a plate covered with foil.

Add 2 tablespoon of remaining olive oil and the garlic to the skillet. Cook for 1 minute. Then add flour and cook for 2 minutes.

Pour chicken stock and heavy cream into the skillet whisking until the mixture is smooth. Bring to a boil and add Parmesan cheese.

Turn heat down to medium and add tortellini, bacon, sun-dried tomatoes, and spinach to the cream sauce. Cover pot and let cook for 5 minutes stirring occasionally to make sure the tortellini is coated in the sauce and doesn't stick to the bottom of the skillet.

After 5 minutes nestle the chicken thighs into the pasta and continue to cook with the lid on for 3-4 minutes until tortellini is heated through.

Serve with a little more Parmesan sprinkled on top.

Recipe developed by Kat Jeter and Melinda Caldwell for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Crockpot French Dip Sandwiches

SERVES 8 | PREP TIME 10 Min | COOK TIME 4 Hours 30 Min

3-4 pounds beef chuck roast
2 cans (10.5 ounces each) condensed French Onion Soup
1 can (10.5 ounces) Beef Consommé
2 cloves minced garlic
1 tablespoon Worcestershire sauce
8 sandwich or hoagie rolls
8 slices provolone cheese

Place the roast in crockpot. Pour the soup and consomme over the top and then add garlic and Worcestershire sauce.

Cover and cook on low for 8 hours or high for 4 hours. (For the most tender beef, cook on low)

For the dipping sauce, once beef is done cooking, remove 3 cups of the juice from the crockpot and place in small saucepan. Turn heat to medium and bring to a boil. Reduce heat and let cook for about 10 minutes or reduced by about half.

Preheat oven to 350°F.

Transfer the beef to a plate or cutting board and cut into thin slices or shred with a fork.

Open sandwich rolls and lay out on a baking sheet, place meat on each roll and top with provolone cheese. Cover with foil and bake for 5 minutes or until cheese is melted and rolls are slightly toasted.

Serve immediately with the dipping sauce on the side.

So pile some tender beef on a toasted deli roll and let's eat!!

Recipe developed by Erin Henry for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

30-Minute Chicken and Dumplings

SERVES 8 (1 cup size) | ACTIVE TIME 15 Min | TOTAL TIME 30 Min

4 cups chicken broth
1 cup water
2 tablespoons unsalted butter
2 teaspoons poultry seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon dried parsley
1 teaspoon dried basil
1/2 teaspoon black pepper
1 pound boneless, skinless chicken breast
1 cup all-purpose flour
3 cups milk
2 cups frozen peas and carrots

Dumplings
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 tablespoon butter (softened)
1 cup milk

In a heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings (poultry seasoning, onion powder, garlic powder, salt, parsley, basil, and pepper). Cover and bring to a boil.

Meanwhile, cut chicken breast into bite sized pieces. Add to the pot. Stir to combine and cover.

In a sealable container (such as a large mason jar) combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into the pot, stirring constantly. Add frozen vegetables and cover.

Meanwhile combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from the soup pot and stir well. Drop dumplings into the soup one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook until soup is thick enough to coat the back of a spoon, about 10 minutes.

Serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2012 The Slow Roasted Italian – All rights reserved.

Hot Chocolate Cupcakes

SERVES 12 | ACTIVE TIME 10 Min | TOTAL TIME 30 Min

Cupcakes:
3/4 cup all-purpose flour
1/2 cup dutch processed cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/3 cup vegetable oil
1 tablespoon pure vanilla extract
1/2 cup milk
12-16 large marshmallows

Frosting:
1 cup butter, room temperature
1 teaspoon almond extract
3-4 cups powdered sugar
1 (7 oz) container marshmallow creme
Chocolate sprinkles, optional

Preheat oven to 350°F. Line a 12 count cupcake pan with liners and spray with cooking spray, set aside.

In large bowl whisk together your flour, cocoa powder, baking powder and baking soda. Add in your eggs, both sugars, oil, vanilla and milk and beat on medium speed for 1-2 minutes until combined.

Fill each cupcake liner half full with batter and bake for about 20 minutes or until top springs back and toothpick comes out clean.

Remove from oven and immediately remove the center of each cupcake (using the cupcake corer or a spoon or melon baller) and press the center down slightly.

Stuff with marshmallows and let sit until cooled. The marshmallows should melt slightly, if you choose to let cupcakes cool before your stuff then return to heated oven for 1-2 minutes.

Meanwhile to make your frosting in large bowl beat your butter until smooth and fluffy. Add in your extract and continue to beat until blended.Add in your powdered sugar 1 cup at a time, lastly add in your marshmallow cream and beat until incorporated.

Place frosting in piping bag fitted with a star tip and pipe swirls on top of your cupcakes. Sprinkle with chocolate sprinkles if desired.

Recipe developed by Allison Miller for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Slow Cooker Taco Soup

SERVES 6 | PREP TIME 10 Min | COOK TIME 8 Hours

For the Soup:
1 pound lean ground beef
1 1/2 cups fire roasted corn, canned or frozen
1 medium white onion, diced
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (7 ounce) can green chilies
1 (14.5 ounce) can fire roasted diced tomatoes
1 can (15 ounce) tomato sauce
2 cups beef stock
1 package taco seasoning (2 tablespoons)

For the toppings:
Avocado
Cheese
Cilantro
Sour Cream
Tortilla chips

Brown the beef in a medium skillet over medium-high heat. Drain off the fat, and transfer to the slow cooker. Add the remaining soup ingredients, stir together, and cook on low for 6-8 hours (or 3-4 hours on high) until onions and beef are tender.

Ladle into bowls and top with cheese, sour cream, avocado, cilantro, and tortilla chips.

Recipe developed by Melanie Dueck for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Slow Cooker Sausage Vegetable Soup

SERVES 4-6 | ACTIVE TIME 15 Min | TOTAL TIME 4 Hours 15 Min

1 pound bulk Italian sausage, mild or hot
2 cloves garlic, minced
28 ounce can crushed tomatoes
14 ounce can diced tomatoes
2 cups beef stock
3 stalks celery, sliced into 1/4”
3 carrots, peeled, halved lengthwise and sliced
1 medium onion, diced
2 tablespoons Italian seasoning
4 small red potatoes, diced into 1/2” cubes

1 cup frozen peas
1 cup frozen corn
Salt and pepper, to taste

In a large skillet set over medium heat, add the sausage. Use a wooden spoon to break it up into small chunks. When the sausage is almost done, add the garlic. Saute about 2 minutes. Set aside.

Pour the crushed tomatoes, diced tomatoes, stock, celery, carrots, onions, and seasoning to the insert of a slow cooker. Add in the sausage and garlic mixture; stir to combine.

Cook on HIGH for 3 hours, or low for 6 hours.

Stir in the cubed potatoes, frozen peas and frozen corn; season with salt and pepper to taste. Cook on HIGH for 1 additional hour, or low for 2 additional hours.

Ladle into bowls and serve.

Recipe developed by Jacqueline DiNuoscio for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Bacon Burger Bombs

SERVES 18 | ACTIVE TIME 30 Min | TOTAL TIME 1 Hour 30 Min

18 frozen dinner roll dough balls
1 pound Jones Dairy Farm Cherrywood Smoked Sliced Bacon
1 pound lean ground beef
1/2 sweet potato, finely chopped
1 large egg, lightly beaten
1 teaspoon cinnamon
1 teaspoon kosher salt
1/2 teaspoon nutmeg
1/4 teaspoon allspice

Lightly flour a large cutting board or a countertop. Place frozen dough balls on the counter to thaw flipping them once after about 30 minutes. Shortcut method in Donna's notes.

Meanwhile: In a cold large (12") cast iron skillet add bacon. Turn heat to medium and cook until crisp, stirring occasionally. This will take about 25 minutes. Remove bacon from pan and place on a plate. Once the skillet has cooled, pour bacon drippings through a sieve into a resealable container. I use a mason jar. Set aside.

Meanwhile: Combine beef, sweet potato, bacon (including any bacon drippings on the plate), egg, and spices in a large bowl. Mix with clean hands until combined.

Preheat the oven to 425°F.

Toss 1 piece of dough in flour and flatten and stretch like you are making a mini pizza. Stretch dough to about 3-4” across. I like to use a rolling pin to make sure that I do not get any thin spots.

Add about 2 tablespoons of the beef mixture to the center of the flattened dough. Grab the top and bottom edges of the dough and crimp together on the right side. Pull the left edge up to meet the crimped dough. crimp the two edges to the dough to make a triangle package. Place on a cookie sheet. Repeat until there are 9 on each cookie sheet.

Brush bombs with the strained bacon drippings. If you did not reserve the bacon drippings, you can use canola oil.

Bake the bombs for 12-15 minutes until the tops are golden brown and the bombs are no longer doughy, swapping the trays half way during cook time. And brushing with bacon drippings again. If your dough is still cold, you may need to bake them longer. I have baked them up to 20 minutes.

Serve and enjoy!

DONNA'S NOTES: To defrost the rolls quickly, place dinner rolls on a microwave safe plate and microwave on defrost for about 3-4 minutes (or until dough is no longer frozen, but not cooked).

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

White Chocolate Peppermint Crockpot Candy

SERVES 16 | PREP TIME 10 Min | COOK TIME 1 Hour

1 cup cocktail peanuts
1 cup cashews
1/2 cup slivered almonds
1 cup peppermint candy, crushed
1 cup white chocolate chips
20 ounces white chocolate melting wafers

Garnish:
1/4 cup peppermint candy, crushed
1 tablespoon green sanding sugar

Add nuts, crushed peppermint candy, white chocolate chips and white chocolate melting wafers to the slow cooker. Distribute evenly. Close.

Cook on low for 1 hour. Stir the mixture every 30 minutes.

If after one hour the chocolate is not fully melted, cook for another 15-20 minutes.

Once the chocolate is fully melted, stir well to combine.

Line a cookie sheet with parchment paper and using a 2 tablespoon cookie scoop, scoop the candy onto the baking sheet.

Immediately garnish with crushed peppermint candies and green sanding sugar.

You can refrigerate the candy for 15 minutes to settle quicker, or just leave it at room temperature and it will settle in about 30-40 minutes.

Enjoy!

Recipe developed by Catalina Castavet for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

One-Pot Taco Spaghetti

SERVES 6-8 | PREP TIME 5 Min | COOK TIME 20 Min

1 pound lean ground beef
1 medium yellow onion, diced
3 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon beef bouillon
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional for heat)
16 ounces uncooked spaghetti, pieces broken in half
2 (14.5 oz) cans fire roasted diced tomatoes, with liquid
1 (4 oz) can mild diced green chilies
5 3/4 cups water
2 cups freshly grated sharp cheddar cheese

Garnishes (optional)
Shredded sharp cheddar cheese
Diced tomatoes
Diced avocadoes
Chopped cilantro
Sour cream

Brown ground been and onions in a Dutch oven or large soup pot over medium high heat, crumbling beef as you cook. Drain off grease. Add garlic, beef bouillon and all seasonings and cook an additional 30 seconds over medium high heat.

Stir in spaghetti, tomatoes, green chilies and water. Bring to a boil then reduce heat to a simmer over medium-low heat. Cover and cook 12-15 minutes OR until pasta is al dente, stirring occasionally and replacing lid. Add additional water a little at time if water evaporates before spaghetti is cooked. Once cooked, there should be a little water remaining.

Remove from heat and stir in cheese a handful at a time until melted. Season with additional salt and pepper to taste. Top with desired garnishes.

Recipe developed by Jen Sattley for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Salted Caramel Pecan Toffee Bars

SERVES 24 | PREP TIME 10 Min | COOK TIME 10 Min

12 graham cracker sheets
1 cup light brown sugar, packed
3/4 cup unsalted butter (1.5 sticks)
2 tablespoons heavy whipping cream
1 teaspoon pure vanilla extract
1 cup chopped pecans
Pinch of flaked sea salt (or kosher salt)

Preheat oven to 350°F. Line a 15×10 inch jelly roll pan with aluminum foil, sprayed lightly with cooking spray. Place graham cracker sheets in a single layer on prepared baking sheet.

In a saucepan, bring brown sugar, butter and heavy whipping cream to a boil, over medium heat, stirring often. Once melted and smooth, add vanilla.

Pour caramel sauce over the graham cracker sheets and spread into an even layer. Sprinkle with chopped pecans.

Bake for 10 minutes, until lightly golden brown and bubbly.

Remove from oven and sprinkle with salt. Carefully lift out the bars (using the aluminum foil) and cool on wire racks about 30 minutes, or until completely cooled.

Break into squares.

Recipe developed by Amanda Batcher for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

3-Ingredient Peanut Butter Cookies

SERVES 18 | ACTIVE TIME 3 Min | TOTAL TIME 20 Minutes

1 cup honey roasted peanut butter
1 cup granulated sugar (plus extra for top of cookies)
1 large egg

Preheat oven to 350°F. Line a baking sheet with parchment paper (for easy clean up).

Mix ingredients in a medium bowl until well combined. Use an electric mixer, stand mixer or a wooden spoon.

Using a 1 tablespoon scooper, drop onto baking sheet. Dip fork into extra sugar and press cookie down. Repeat until all cookies are pressed.

Bake 10-12 minutes (until barely golden brown around the edges) and allow to cool on baking sheet for 5 minutes before transferring to a cooling rack.

Serve and enjoy.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Pecan Pie Christmas Cracker Toffee

SERVES 40 | PREP TIME 5 Min | COOK TIME 8 Min

40 saltine crackers
1 cup packed light brown sugar
1 cup butter
1 cups chopped pecans
1 cup your favorite chocolate chips
Christmas sprinkles

Preheat the oven to 350°F.

Place a silicone mat or parchment paper on a baking half sheet pan. Place saltine crackers in rows covering most of the pan. Combine the brown sugar, and butter in a medium sized pot. Heat over medium low until the butter is melted. Raise the temperature to medium high and bring to a boil. Boil for 3 minutes, stirring constantly.

Carefully pour sauce evenly over the top of the saltine crackers. Sprinkle pecans over the top.
Place pan in preheated oven and bake for 5 minutes. Remove pan from oven.

Melt chocolate chips in the microwave in 30 second increments, stirring till smooth after each (mine took 1 minute). Drizzle melted chocolate over the toffee. Sprinkle with Christmas sprinkles if desired.

Place pan in the fridge for 2 hours to set. Once set, break into pieces. Store in an airtight container for 1.5 -2 weeks.

Recipe developed by Aimee Berrett for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Slow Cooker Orange Honey Ham

SERVES 8-10 | PREP TIME 10 Min | COOK TIME 5 Hours 30 Min

8-10 pound fully cooked spiral cut ham
1/2 cup honey
1/2 large orange, thinly sliced
1 cup orange juice
1 cup packed light brown sugar
1 teaspoon ground ginger
1 teaspoon ground mustard
2 teaspoons whole cloves, divided

Place ham in slow cooker flat/cut side down. Score the end facing up, by using a sharp knife to make criss cross marks about 1/8" deep.

Push about 1 teaspoon of the cloves into top of ham.

In a medium sized saucepan, combine honey, oranges slices, orange juice, sugar, ginger and mustard, and the remaining teaspoon of cloves.

Cook on medium for 5 minutes, until the glaze has reduced in half.

Drizzle half of the glaze mixture over ham, saving 1/2 the glaze to drizzle as it cooks. Cover slow cooker and cook on low 4-5 hours.

Add more glaze every hour of cooking, and in the last hour, add more glaze every 25 minutes.

When ham has developed a crunchy, dark brown glaze, remove from pan and serve immediately.

Recipe developed by Courtney O'Dell for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Candy Cane Buttercream Frosting

MAKES 2 Cups | ACTIVE TIME 5 Min | TOTAL TIME 5 Min

1 cup (2 sticks) unsalted butter, room temperature

3 cups powdered sugar

1 tablespoon International Delight French Vanilla Liquid Creamer
1 tablespoon pure peppermint extract

2-3 drops red gel food coloring, optional

Pinch salt, optional

Crushed candy canes, optional garnish

In a standing mixer fitted with the whisk attachment (or in a large bowl using an electric mixer), cream the butter for 1 minute. Scrape down the sides of the bowl if necessary. Turn the mixer to low and add powdered sugar one cup at a time. Mix until well blended.

Add creamer, extract and a pinch of salt if desired (I add it to take the edge off of the sweetness) and continue to beat on medium speed for 1 minute more, adding more creamer as needed until desired consistency is reached. Add red food coloring (I use gel so it does not thin out the frosting, but if you must use liquid that is fine, just add additional powdered sugar as necessary to thicken it back up).

Enjoy on your favorite dessert, or with a spoon! We especially love it on our Best Ever Sugar Cookies and Easy Chocolate Cake.

DONNA'S NOTES: This recipe will frost a 9x13 inch cake or 24 cupcakes (12 with a stacked swirl).

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Microwave Peanut Brittle

SERVES 15-20 Pieces | ACTIVE TIME 5 Min | TOTAL TIME 1 Hour 10 Min

1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup granulated sugar
1/2 cup light corn syrup
1 teaspoon vanilla extract
1 teaspoon butter
1 cup unsalted roasted peanuts

In a small bowl, combine baking soda, cinnamon and nutmeg. Set aside.

Spray a baking sheet generously with cooking spray, then set aside.

In a large microwave-safe bowl, add granulated sugar and light corn syrup. Use a spatula to stir until combined. Mixture will be very sticky and difficult to stir near the end; this is okay.

Microwave sugar syrup mixture on HIGH for 4 minutes, then stir. Return bowl to microwave and heat for another 3 to 5 minutes or until mixture turns a light golden color. Be careful not to overheat; a dark brown hue means the sugar has burned.

Remove bowl from microwave and quickly begin to add the following ingredients: vanilla, butter, the prepared spices from step 1, and the peanuts. Stir mixture so that all the ingredients are combined. Mixture will lighten and may rise or appear "fluffy.”

Spray rim of bowl with more cooking spray, then pour brittle mixture on the prepared baking sheet. Working quickly, use a spatula or a spoon to smooth the peanut brittle out in a layer roughly the same thickness as the peanuts.

Let peanut brittle cool and harden for at least 1 hour. Once cooled and firm, use your hands to break the brittle into sizes of your choice (usually 2x2 inch in size)

COOK'S NOTES: Because working with heated sugar can be tricky and temperamental, it is best to make this recipe only for the listed portion. Doubling this recipe is not recommended.

Recipe developed by Chrisy Elliott for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

No-Bake Rocky Road Avalanche Bars

from The Simple Kitchen Cookbook by Chad and Donna Elick

SERVES 24 | ACTIVE TIME 10 Min |TOTAL TIME 30 Min

16 ounces chocolate-flavored candy coating (I use Almond Bark or Candiquik)
2 cups semisweet chocolate chips
4 oz Bakers German’s sweet chocolate bar, broken into chunks
1 (16.9-oz) jar super chunky peanut butter
3 cups crispy rice cereal
3 cups mini marshmallows
1/2 teaspoon salt

Line a 9 x 13-inch baking pan with parchment paper or aluminum foil sprayed with non-stick cooking spray.

Melt the chocolate candy coating, chocolate chips and German chocolate in a
large heatproof bowl. Microwave at half power for 30 seconds at a time until
melted and smooth, stirring after each interval. Stir the peanut butter into the
warm chocolate until melted and smooth. Add the rice cereal, marshmallows and
salt and stir to combine.

Pour the mixture into the prepared pan. Allow it to set in a cool place until firm.
You can refrigerate the pan if your kitchen is too warm, or, if you are impatient like
me, pop them in the freezer for 20 minutes. Once they are solid, cut them into
24 pieces.

Store in the refrigerator.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

No-Bake Peppermint Cheesecake Bars

SERVES 12 | PREP TIME 20 Min | CHILL TIME 3-8 Hours

No-Bake Peppermint Cheesecake Bars

Crust:
3 cups graham cracker crumbs
1/3 granulated sugar
1 cup unsalted butter, melted

Cheesecake:
15 Peppermint hard candies, crushed
1/2 cup hot, boiling water
2 (7 gram) packets unflavored gelatin
3 (8 ounce) package full fat cream cheese, room temperature
1 cup granulated sugar
1 1/2 cups heavy whipping cream, cold

Garnish:
10 Peppermint hard candies, crushed
1 1/2 cups heavy whipping cream
2 tablespoons white granulated sugar

Prepare the Crust: Add all the ingredients to a large bowl, mix with a fork until well combined and press into a lightly greased 9x13 inch pan.

Prepare the Cheesecake: Add peppermints to a large Ziploc bag. Seal the bag well, but do not make the bag air tight, or the bag will perforate on the first smash. To avoid a mess, place the bag inside another Ziplock bag.Place the bag on a wooden cutting board and using a kitchen mallet, crush the candies.

Add the crushed candies to a medium bowl and pour hot, boiling water over them. Using a spoon, stir the mixture for 3-5 minutes, until the candies completely melt.

Sprinkle the two packets of gelatin over the peppermint mixture, let it bloom for 1 minute and whisk it until fully combined. Set aside.

Add room temperature cream cheese and sugar to a large bowl and using a hand mixer (you can also you a stand mixer for this), whisk it on medium-high speed until creamy and fully combined. Scrape the sides and bottom of the bowl a few times.

Add the gelatin mixture to the cream cheese, mix it in with the electric mixer starting on low speed and increasing it to high. Scrape the sides and bottom of the bowl a few times.

Add cold heavy whipping cream to a preferably chilled, cold bowl and beat it on medium-high speed until soft peaks form and the whipped cream holds its shape, about 1-2 minutes. Fold whipped cream into the cheesecake mixture and stir well to combine.

Add the cheesecake mixture to the pan, level the top with a spatula. Chill for at least 3 hours, better 5-8 hours.

Garnish: When ready to serve, add cold heavy whipping cream and sugar to a preferably chilled, cold bowl and whisk it on medium-high speed until soft peaks form and the whipped cream holds its shape, about 1-2 minutes.

Garnish each peppermint cheesecake bar with whipped cream and top with crushed peppermints.

Enjoy!

Recipe developed by Catalina Castavet for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.