Tag Archives: Karen’s Kitchen

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Farm-Style Cinnamon Rolls

2 Comments

  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is FARM-STYLE CINNAMON ROLLS.

For those of us who’ve been around awhile, you’ll recognize this recipe for homemade cinnamon rolls. I remember it being a special treat when mom would buy those “new” frozen loaves of bread. (Yeah, yeah, I just aged myself more than a little bit. 🙂 ) I have fond memories of the way these smelled baking, the anticipation.  They couldn’t come out of the oven fast enough for me. They certainly disappeared fast enough…all hot and gooey and…hmmmm, I think I need to make a grocery run!

(As I began this post, it occurred to me to doublecheck whether you can still buy frozen loaves in the stores. Haven’t made these in a while.  Panicked a bit when I couldn’t find any online at my local grocers ~ although they may have them ~ however, did find them at WalMart so we’re still safe. Whew! Crisis averted.  I would be so sad not to share this fond memory with you today.)

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 52 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

FARM-STYLE CINNAMON ROLLS

[Makes 12]

1 loaf frozen white bread
½ cup brown sugar
½ cup white (granulated) sugar
¼ cup butter, melted
1 tsp. cinnamon

Thaw white bread and let raise until double.  Brush 8 x 10-inch or 9 x 9-inch pan with 1 T. butter.  Roll out dough to 10 x 14-inch rectangle.  Brush with 2 T. butter.  Sprinkle with sugars and cinnamon.  Roll up starting on 14-inch side.  Cut roll with sharp knife (or nylon string) into 12 pieces. Place, cut side down, in buttered pan.  Brush with remaining butter.  Cover, let rise in warm place until light, 45-60 minutes.  Baked in a 375 degree oven for 20-25 minutes.  Immediately turn out onto wire rack covered with waxed paper.  Frost.

NOTE: I also enjoy sprinkling raisins and walnuts or pecans with the sugars and cinnamon.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Fried Catfish with Toasted Walnuts

2 Comments

  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is FRIED CATFISH WITH TOASTED WALNUTS.

We all know fried foods  are not particularly good for us, however, like any other food moderation is the key. This really is a delicious meal and a great way to ensure your family eats fish, which I think takes a little of the sting out of the “fried” aspect of this dish. Personally, catfish is one of my particular favorites. I enjoy the mild flavor ~ it’s not as “fishy” tasting as a lot of other varieties. I love the more “meaty” texture.  Like most fish, catfish can be cooked with a lot of different flavors.

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 51 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

FRIED CATFISH WITH TOASTED WALNUTS
[Serves 4]

½ cup flour
1 T. paprika
¼ tsp. dried thyme
¾ tsp. salt
¼ tsp. cayenne
½ cup milk
2 T. vegetable oil
4 catfish fillets (about 5 oz. each)
2 T. butter
1/3 cup walnuts, coarsely chopped
1/8 tsp. black pepper
2 T. chopped parsley
1 T. lemon juice

In shallow dish, whisk flour, paprika, thyme, ½ tsp. of the salt and 1/8 tsp. of the cayenne.  Place milk in another shallow dish.  Set both aside.

In large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat.  Dip fillets in the milk and shake off the excess.  Dredge fillets in the four and place in a single layer in the skillet.  Cook for about 5-6 minutes, turning halfway through cooking time or until golden brown.  Repeat, using remaining oil as needed.  Remove to plate lined with paper towels; keep warm.

Wipe out skillet; melt butter over medium heat.  Add walnuts, remaining cayenne and salt, and the black pepper. Cook, stirring frequently until nuts are fragrant about 2-3 minutes.  Take off the heat.  Stir in parsley and lemon juice.  To serve, spoon equal amount of nut mixture over each fillet.

Serve with steamed snow peas and sautéed sweet peppers, if desired. This dish also goes well with brown or wild rice.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Magic Cookie Bars

2 Comments

  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is MAGIC COOKIE BARS.

Have company coming? Want to relax and enjoy their visit? Need a quick dessert, something special to serve without all the fuss and muss? These cookie bars are quick to make, full of flavor, and so easy to make ahead of time. Not your usual lunchbox cookie either!

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 49 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

MAGIC COOKIE BARS

[2 dozen bars]

½ cup (1 stick) butter, cut into 4 pieces
1-½ cups graham cracker crumbs
1 can sweetened condensed milk (14 oz.)
1 cup sweetened coconut flakes
1 cup milk chocolate chips
1 cup butterscotch chips

Preheat oven to 350 degrees.  Place butter in 9×13-inch baking pan and melt butter in oven for 5 minutes or until butter melts.  Remove from oven, cool 5 minutes, and sprinkle with graham cracker crumbs over the butter.  With your fingers, moisten the crumbs with the butter and pat into an even layer.  Pour the sweetened condensed milk over the crumbs. Evenly scatter the coconut, chocolate chips and butterscotch chips over sweetened condensed milk.  Bake 20-25 minutes or until golden brown around the edges.  Be careful not to over-bake or the cookies around the edges of the pan will be dry and hard.  The middle of the pan should still be slightly jiggly when the cookies are done.  Cool in pan for about 30 minutes before cutting into bars.  Store in airtight container, between layers of waxed paper, for up to 4 days or freeze for up to 1 month.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Salisbury Steak

4 Comments

  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is SALISBURY STEAK.

This is a satisfying family dish, not to mention tasty! It’s a nice change from plain hamburgers and wonderful for those “company” dinners on a limited budget. I like to make this meal whenever I find fresh mushrooms on sale. Same with ground hamburger — it’s not as inexpensive as it used to be! One of my family’s favs!

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 48 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

SALISBURY STEAK
[Serves 6]

1½ lbs. hamburger
1¾ cup sliced mushrooms
1 cup chopped onion
2 T. Worcestershire Sauce
½ cup cooked rice
½ tsp. salt
¼ tsp. pepper
2 (13 ¾ oz.) cans beef broth
1 egg
3 T. water
2 T. cornstarch
Vegetable cooking spray

 

Combine hamburger, onion, cooked rice, pepper and egg.  Stir well.  Divide into 6 equal portions, shaping into 1” thick patties.  Coat skillet with cooking spray.  Add patties and cook 5 minutes each side.  Drain on paper towels; set aside and keep warm.  Add mushrooms and cook 3 minutes.  Add Worcestershire Sauce, salt and broth, and cook for 10 minutes.  Return patties to skillet.  Cover, reduce heat, and simmer 15 minutes.  Place patties on platter and keep warm.  Combine water and cornstarch; add to broth mixture, stirring well.  Bring gravy to boil and cook 1 minute.  Serve over patties. Good with mashed potatoes, rice or noodles.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Quick & Easy Oven Fries

4 Comments

  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is QUICK & EASY OVEN FRIES.

There are a number of good recipes for oven fries but this is one that made it to my personal cookbook. I’m sharing the original, basic recipe with you. However, I’ve made some adjustments for my own personal tastes which I’ll share in parentheses. I’m a garlic girl! I prefer a stronger garlic flavor to all of my dishes. I also have moved away from the typical, plain Parmesan most of us sprinkled over our spaghetti in our childhood.  I know…spoiled! 🙂

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 47 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

QUICK & EASY OVEN FRIES
[Serves 4]

2 lb. baking potatoes (I prefer red potatoes for their flavor and tender skins)
¼ cup plus 1 T. olive oil
2 cloves garlic, crushed (I keep a huge jar of chopped fresh garlic in my fridge and heap my spoonfuls)
1 T. Italian seasoning (Be sure to shake the package up a bit before spooning out)
1 tsp. salt
1 tsp. black pepper
2 T. finely grated Parmesan Cheese (I use a 4-cheese blend with parmesan, asiago, Romano & provolone and sprinkle a LOT more than 2 T. so it’s ultra cheesy – yummmm!)

Preheat oven to 400 degrees.  Scrub potatoes, then cut into even-size wedges to ensure uniform cooking.  In large bowl, mix olive oil, garlic, Italian seasoning, salt and pepper.  Add potato wedges to bowl and mix well to coat.  Spread potato wedges in single layer on large baking sheet. Bake 20-25 minutes, depending on thickness of wedges, turning wedges halfway through cooking time.  Sprinkle Parmesan over potatoes.  Return to oven and bake until crisp and golden, about 10 minutes longer.  Serve hot.

NOTE: If you’re like me and love to cook with a lot of garlic, I highly recommend buying a jar of freshly chopped garlic. It keeps forever in the fridge (in my experience) and it’s only a spoonful away. There’s nothing more frustrating than reaching for garlic cloves and discovering they’ve all dried up or you’re out! I’m all for no muss, no fuss.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Chicken Marsala

2 Comments

  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is CHICKEN MARSALA.

When I have a hankering for Italian food, it’s always difficult to choose just one flavor, especially when I go out to a restaurant. So many choices! Chicken Marsala is one of my top favorites though and this recipe is one of the easiest to make at home.  Takes hardly any time at all to prepare a classic Italian meal that is simply delicious. You’ll fast find this becoming a family favorite.

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 46 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

CHICKEN MARSALA
[Serves 6]

2 tsp. olive oil
1 medium onion, chopped, cooked
1 ½ lbs. Boneless skinless chicken breast halves, pounded into ¼-inch thickness
1 cup dry Marsala wine
¾ cup chicken stock, low fat & sodium
1 T. cornstarch
salt & pepper to taste

In large skillet over medium-high heat, heat oil.  Add onion and sauté 5 minutes.  Add chicken and cook on each side 5 minutes.  Add wine and cook 4 minutes until wine looks syrupy.  In small cup, dissolve cornstarch in stock.  Add to chicken and cook until sauce thickens, about 2 minutes.  Add salt & pepper to taste. Serve with pasta or potatoes.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Swedish Meatballs

4 Comments

  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is SWEDISH MEATBALLS.

This is such a family favorite when my kids were growing up I had to make a double batch every time. It was delicious and inexpensive to make, and immensely satisfying…especially when the snow was flying. Comfort food! Needless to say, I’ll be making this up in next week or so while my Army son and his buddy are on leave. 🙂

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 45 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

SWEDISH MEATBALLS
[Makes 10 2-inch balls]

1 slice bread, 1 inch thick soaked in milk
1½ lb. ground beef
2 eggs, well beaten
1 T. butter
¼ cup finely chopped onions
3 T. parsley
1¼ tsp. salt
¼ tsp. paprika
1 tsp. lemon juice
¼ tsp. nutmeg
1/8 tsp. allspice
2 T. butter or drippings
2 cups beef stock or prepared bouillon
Mashed Potatoes

Soak slice of bread in milk to cover.  Meanwhile, beat eggs well and add to meat.  Melt butter in saucepan and sauté onions.  Add to meat.  Wring milk from bread and add bread to meat, as well as parsley, salt, paprika, lemon juice, nutmeg, and allspice.  Mix well.  Shape meatballs into 1½-inch balls.  Brown in 2 T. butter or drippings.  Simmer closely covered until done, about 15 minutes in 2 cups beef stock OR prepared bouillon (2 beef bouillon cubes & 2 cups water melted in microwave to create stock).  Make pan gravy with flour thickening (small amt. cold water, whisk in flour to desired thickness to remove lumps before adding to stock for gravy).  Serve with Mashed Potatoes and a vegetable.

 

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Kahlua Chocolate Cake & Kahlua Frosting

8 Comments

  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is KAHLUA CHOCOLATE CAKE and KAHLUA FROSTING.

You’re getting two recipes this week!  Kahlua is such a wonderful liquore to sip after a satisfying meal. Imagine how good it is to extend that flavor to dessert. A delightfully rich cake for that special occasion.

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 43 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 KAHLUA CHOCOLATE CAKE

3 egg whites
¾ cup sugar
½ cup shortening
1 cup light brown sugar
3 egg yolks
2 ¼ cups flour
½ cup cocoa
1 ½ tsp. baking soda
¾ cup strong cold coffee
¾ cup Kahlua

Grease and flour two 9-inch cake pans, set aside.  Preheat oven to 350 degrees.  Beat egg whites until soft peaks form.  Gradually add granulated sugar, beat until stiff peaks form.  Set aside.  Cream shortening and brown sugar until fluffy.  One at a time, add egg yolks, beating well after each.  Sift flour, cocoa, and baking soda together.  Add to creamed mixture alternately with coffee and Kahlua, beating well with each addition.  Fold egg whites into batter.  Pour into pans.  Bake 30-35 minutes or until done.  Cool 10 minutes.  Turn out of pans onto wire racks.  Cool completely.  Frost with Kahlua Frosting.

 ~~

 KAHLUA FROSTING

6 T. butter
1 lb. box sifted powdered sugar
3 T. unsweetened cocoa powder
3 T. Kahlua
2-3 T. hot coffee

In bowl, cream butter.  Add powdered sugar and cocoa, beat continually while adding Kahlua.  Still beating, add hot coffee to a thick and smooth consistency.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Boiled Seafood Pot

4 Comments

  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is BOILED SEAFOOD POT.

I have a love/love relationship with seafood. I haven’t met a seafood I didn’t like! One of my favorite experiences is going into one of the restaurants where the tables are covered with newspaper, an empty bucket with a whole roll of paper towels.. Why? Because I know I’m in Heaven, of course! 🙂 I love getting down and dirty with these seafood feasts. Crab.  Lobster.  Shrimp.  New potatoes slathered in butter.  Corn on the cob. Hot bread. Yikes.  My mouth is watering just typing it! You can add all sorts of delights to your Seafood Pot but I’m going to share a recipe today for an easy (and cheaper) version.

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 41 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

BOILED SEAFOOD POT
Serves 8

3 T. shrimp & crab boil (like OLD BAY seasoning)
3 T. salt
1-1/2 gallons water
2 lbs. medium red potatoes, cut into quarters
2 lbs. smoked sausage,cut into 2-inch pieces
12 ears corn, shucked, ears broken or cut into 4-inch pieces
4 lbs. fresh shrimp

 

In a large stockpot, add shrimp boil and salt to water. Bring to boil. Add potatoes, and return to boil. Cook 10 minutes. Add sausage chunks and cook 5 minutes. Add corn and cook 5 minutes. Add shrimp and cook 3 minutes. Don’t let food sit in water at risk of overcooking. Serve immediately.

This would be great for a backyard party.  Serve this seafood pot like they do at some coastal restaurants.  Cover your table with newspaper. Throw a big bowl or bucket into the middle for diners to discard their debris, along with a roll of paper towels to wipe their fingers. Dump the food directly on the table and have everyone dig in!

** If you want crawfish or crab legs, too, you’ll want more crab boil. Serve everything with a hot, crusty bread. And don’t forget the cocktail sauce and melted butter!

NOTE: Clean up is a cinch! Just roll everything up in the newspaper and throw it away. Easy peasy!

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Chocolate Turtle Cheesecake

Leave a comment

  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is CHOCOLATE TURTLE CHEESECAKE.

Cheesecake? Chocolate? Caramel? Pecans? Fudge? There’s something here for everyone. Put it all together and you have something sinful on the plate.

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 40 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

CHOCOLATE TURTLE CHEESECAKE
[Serves 12]

1 (14 oz.) pkg. caramels
1 (5 oz.) can evaporated milk
1 ¼ cups chopped pecans, divided
1 (9”) chocolate pie crumb piecrust
1 (3 oz.) pkg. cream cheese, softened
½ cup sour cream
¼ cup milk
1 pkg. chocolate instant pudding
½ cup fudge topping

 

  1. Place caramels and evaporated milk in heavy saucepan.  Heat over med-low heat, stirring continually, until smooth, about 5 minutes.  Stir in 1 cup chopped pecans.  Pour into piecrust.
  2. Combine cream cheese, sour cream and milk in blender.  Process until smooth.  Add pudding mix; process for about 30 seconds longer.
  3. Pour pudding mixture over caramel layer, covering evenly.  Chill, loosely covered, until set, about 15 minutes.
  4. Drizzle fudge topping over pudding layer in a decorative pattern.  Sprinkle top of cheesecake with remaining pecans.  Chill, loosely covered, until serving time.

 

Notes:  May make ahead through step 3.  Cover loosely with plastic wrap and refrigerate.  Add topping and decorate with pecans before serving.  VARIATION:  Drizzle ¼ cup caramel topping over the cheesecake instead of the fudge topping for a gooey sweet treat.