Monday, December 7, 2009
Sunday, July 5, 2009
Red, White, and Blueberry Cheesecake
1/4 c. sugar
1/3 c. blueberry pie filling, pureed
1 can. strawberry pie filling, pureed
blue food coloring
- Beat cream cheese and sugar with electric mixer on medium speed until well blended.
- Add eggs , 1 at a time.
- Separate approx. 1/2 of cream cheese filling to small bowl. Add pureed blueberry pie filling and mix well. Then blue food coloring until you get a shade of blue you like, I used 3 or 4 drops.
- Spread blueberry cream cheese mixture into bottom of pie crust.
- Carefully spread remaining original cream cheese mixture on top of blue layer (make sure to rinse or change spatulas)
- Bake 35 to 40 mins. or until center is almost set. Cool completely. Refrigerate 4 hours to overnight.
- Before serving spread pureed strawberry filling over top of chilled cheesecake. (I blended the filling because I simply do not like chunks of fruit but feel free spread strawberry pie filling straight from the can onto cheesecake if you prefer whole fruit, the presentation will probably look nicer. )
Recipe submitted at Recipe Swap Monday over at Our Chaotic Life, Mouthwatering Monday over at A Southern Fairytale, Homemaker Monday over at 11th Heaven's Homemaking Haven, Tempt My Tummy Tuesday , Tasty Tuesday
Sunday, June 21, 2009
2 (8oz) packages of cream cheese, softened
1/2 c. sugar
1 instant coffee packet
1 (6 oz) oreo cookie pie crust
1/2 cup semisweet chocolate chips
- Dissolve instant coffee in 1/3 c. hot water, place in fridge or freezer and cool to room temperature.
- Preheat oven to 350 degrees. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs on at a time and coffee; mix until blended
- Spread 1/4 cup chocolate chips into bottom of pie crust.
- Pour cream cheese mixture over chocolate chips.
- Melt remaining 1/4 c. chocolate chips in microwave-safe bowl until melted. Pour into cheesecake mixture and swirl with end of a knife until a 'marble' effect appears.
- Bake 35-40 minutes or until center is almost set. Cool completely on wire rack. Refrigerate at least 3 hours but best if it can chill over night. :)
Monday, June 8, 2009
Stuffed Bell Peppers
1 lb. ground beef 1 c. chopped onion
1 clove garlic, crushed 2 tsp. chili powder
1 tsp. salt ½ tsp. pepper
8 oz. tomato soup 8 oz. tomato sauce
8 lg. bell peppers, tops cut off and seeded
1 ½ c. cooked rice 1 tsp. sugar
½ c. shredded cheese
-Cook meat, onion, garlic until done. Drain.
-Add seasonings, tomato soup and tomato sauce. Simmer covered 10 min. Stir in rice Cool.
-Cook peppers in boiling, salted water and 1 tsp. sugar until they are tender. Drain. Add cheese to meat and rice mixture, stuff and back just until bubbly in 350 degree oven.
While your here stay awhile and check out some of the great giveaways I have going on, to check them out click here...
Sunday, May 31, 2009
12 to 14 servings
1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts
Preheat the oven to 350 degrees F. Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.
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Saturday, May 30, 2009
I got the pita cracker to go with my White Bean Hummus ( I like hummus just don't care for the chickpeas so I swapped out white beans for the chickpeas. It's really good I think I will post a couple different variations of my White Beans Hummus this week.)
So do you shop at Trader Joe's? If so, what are your favorite things to get?
Tuesday, May 26, 2009
I have to say I was really skeptical, I checked out the website before we went and I called up Trina and said "You know they only sell soups and salads." I just couldn't see a place that didn't at least have a sandwich option really being my cup of tea, but shame on me for jumping to assumptions. Needless to say I was pleasantly surprised when we finally arrived. To start it is a buffet style restaraunt so you pay a flat fee of about $9.00 per person and then you can have your fill of salad and a variety of soup and baked good choices. I tried my best for research sake to try as many as the items as I could ;). Since it was a buffet I just went ahead and grabbed the Souplantation lunch menu from today edited out the items they didn't have or I didn't try and then I will rate each item 1-5 1= being wouldn't try it again 5= Can't get enough keep it coming and (E )will denote the items I tried and ( T ) the ones Trina tried
Caesar Salad Asiago (Non-Vegetarian) 3 - (T) didnt really care for their dressing
Won Ton Chicken Happiness 4- (T) thought it was very good, but 1 serving was enough
German Potato Joan's Broccoli Madness (Non-Vegetarian) 1 - (T) tried it for the 1st time and wouldn't try it again
Poppyseed Coleslaw (Vegetarian) 4-( T) Good and well worth trying out.
Deep Kettle House Chili (Low-Fat) 4-( E) It was good but I did add onions & cheese
Golden Yam Bisque (Vegetarian) 1 -( E) Just didn't float my boat, 3 -( T) different, unique
Yankee Clipper Clam Chowder with Bacon 5 -( E) I can eat a good clam chowder e'erday
Classical French Onion (Non-Vegetarian)3- (E) along side a good roast beef sandwich, 2- (T) as a stand alone soup not impressed
Cream of Mushroom (Non-Vegetarian) 4 (T) Really good!!!
Macaroni & Cheese (Vegetarian) 3- (T) Liked it, thought it would be a good option for kids
Vegetarian Marinara w/ Basil (Vegetarian) 4 -(T) Also very good and a great option for the little ones
Buttermilk Cornbread (Low-Fat) 2- (T) didn't really care for whole corn kernals in the cornbread.
Chocolate Brownie Muffin 5- (E) chocolate!!!, need I say more
Garlic Asiago Focaccia 5 -(E) (T) We are both big on bread good alone or dipped in soup.
Wildly Blue Blueberry Muffin 3- (E) okay but not memorable
Cranberry Orange Bran Muffin (96% Fat-Free) 3- (E) It was good, just a little to thick and heavy for my liking.
Vanilla Soft Serve 5- (E) with the right toppings you can't go wrong
Chocolate Soft Serve 1- (T) tried both chocolate and vanilla but even with topping couldn't finish it, wasnt good.
My favorite part of eating, dessert =>
Souplantation and Sweet Tomatoes are not at this time located in all of the states. You can find out if there is a Souplantation or Sweet Tomatoes, also you can check out full menus at their website http://www.souplantation.com/.
A few more ratings:
Dining Room: 5- (E) food stations were clean and well stocked. 5- (T)