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.
Copyright 2009 Television Food Network G.P., All Rights Reserved
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)
Sunday, May 24, 2009
Spinach and Artichoke Dip
1 box frozen chopped spinach, thawed
1 c. sour cream
1/2 c. grated parmesan
1 c. shredded part skim mozzarella
8 oz. package cream cheese, softened
4-6 cloves garlic, chopped or pressed
1/2 tsp. black pepper
1 tsp. hot pepper sauce
1 (14oz) can artichoke hearts, drained
- Squeeze all excess liquid from spinach, place in a food processor with sour cream, parmesan, 1/2 c. mozzarella, cream cheese, garlic, pepper, and hot sauce.
- Process until just blended but still slightly lumpy. Add artichokes and pulse to form a chunky mixture.
- Place in a 1 quart baking dish. Top with remaining mozzarella. Bake until bubbly, about 30 mins.
Head on over to Anissa at Our Chaotic Life for more Recipe Swap Monday.
Tuesday, May 19, 2009
Key Lime Cheesecake
2 pkg. cream cheese
1 tsp. key lime peel*
1/2 tsp. vanilla
1/2 c. sugar
3 tbs fresh key lime juice*
1 honey maid pie crust
1 c. cool whip
Preheat over to 350 degrees. Beat cream cheese, sugar, peel, lime juice and vanilla with electric mixer on medium speed until well blended. Add eggs, mix until just blended. Pour into crust.
Bake 40 mins. or until center is almost set. Cool. Refrigerate at least 3 hrs. overnight if possible. Top w/ cool whip just before serving.
*You can substitute regular limes if key limes aren't available (turns out just as good. )
Sunday, May 17, 2009
Yeah it's Monday again and that means Recipe Swap Monday. I found lots of yummy looking recipes to try last week. Head over to Anissa at Our Chaotic Life to check out more wonderful recipes. :)
So this week I am sharing a recipe that helped me to appreciate how good meatloaf can be. I was never a meatloaf person, when I thought of comfort food meatloaf never came to mind, however my family all seems to really like it and I got tired of making a dinner that I didn't want to eat so I tried out a few meatloaf recipes before I found this one and ever since I've found it I can now enjoy meatloaf night with the family. I am going to try adding cheese next time though after seeing Sandra's over at Full Bellies, Happy Kids cheese stuffed meatloaf I've decided one more addition couldn't hurt.
Anywho here it is:
Sweet and Sour Meatloaf
1 pd. ground beef
1/2 c. Ketchup
~Cut a lemon in half and place in dishes for air fresheners.
~Clean and deodorize your microwave by placing 4 tablespoons of lemon juice in 1 cup of water. Place in microwaveable bowland boil for 5 minutes. The condensation from the boiled mixture will enable the microwave to be wiped out easily, and will deodorize the oven.
~By adding a teaspoon of lemon juice to rice while cooking you can prevent your rice from sticking.
~Lemon or orange peels tossed regularly into the garbage disposal will keep the garbage disposal smelling fresh.
~Dry and achy hands and feet can be relieved with a mixture of lemon juice and olive oil used as a massage. The skin will feel softer too.
~Remove the foul odor of fish or the stain of berries from your hands by washing them first in lemon juice and then with soap and water.
Monday, May 11, 2009
- In a bowl, toss the shrimp w/ the garlic, creole seasoning and bell peppers
- In a skillet, saute the shrimp in the oil over moderately high heat, turning the shrimp once, until just white throughtout.
- Add lemon juice and parsley and serve.
There it is 7 ingredients 3 steps quick easy and good I ate it over rice. :)
Tuesday, May 5, 2009
This recipe since I got it a couple years ago has become one of my husbands favorites so I figured today would be as good as any to share it.
3lbs shrimp cleaned
6 limes juiced
1 c. cilantro leaves
1 serrano chile, seeded and finely chopped
1/2 cucumber peeled and diced
4 lg. tomatoes, diced
4 lemons juiced
1 red onion
3 tbs. tomato paste
Salt and Pepper to taste
- Layout shrimp in bottom of dish. Pour lemon and lime juice over them.
- Refrigerate 3 hrs.
- Toss w/ remaining ingredients and refrigerate for one hour longer
That's it simple and tasty we usually just eat it with tortilla chips.
Sorry bout the after picture didnt realize my camera wasn't focused. It's about time to upgrade.
Monday, May 4, 2009
So for me I did oatmeal for breakfast, subways veggie delight for lunch
The kids did cereal for breakfast, grilled cheese and fruit for lunch
For Dinner the menu will be:
Spinach Lasagna Recipe
1ts. extra virgin olive oil
1 (10 oz) pkg of fresh spinach
1/4 tsp. dried oregano
1/4 tsp. dried basil
2 cloves garlic
1 (32 oz) jar spaghetti sauce
1 1/2 c. water
2 c. ricotta cheese
1 (8 oz) pkg. mozzarella
1/4 c. parmesan cheese
1/4 c. fresh parsley
1 tsp. salt
1/8 tsp black pepper
12 lasagna noodles
- Preheat oven to 350 degrees F
- In a large pot over medium heat saute spinach, oregano, basil, and garlic in olive oil. Pour in spaghetti sauce and water; simmer 20 min. In a large bowl mix ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, salt, and pepper.
- Place a small amount of sauce in the bottom of a lasagna pan. Place 4 uncooked noodles on top of sauce and top with layer of sauce. Add 4 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, repeat for one more layer.
- Cover with foil and bake in preheated over for 55 mins. Remove foil and bake another 15 minutes. Let sit 10 mins. before serving.
A cell phone pic of the finished product :)
Sunday, May 3, 2009
Tuesday, April 28, 2009
When I gotten all my ingredients together, or so I thought I noticed I didn't have chili powder. How do you make chili without chili powder??? But me being the quick thinker I am figured that chili powder must just add the heat so I will just substitute cayenne pepper for the chili powder, yea that's right cayenne. By the time it was done I couldn't even go into my kitchen without the smell from my crockpot burning my eyes.
My husband bless his heart ate all of the chili I made even though I told him over and over again that he didn't have to. ( It was a little bit comical and great deal painful watching him shovel the spicy concoction into his mouth like he was in an eating contest where swallowing without much chewing was the winning technique all the while telling me how good it is)
So I decided to give it a go one more time before totally giving up on homemade chili and going back to my favorite canned brand. And this time I still only got a little bit but because I couldn't keep my husband and kids out of it. (It actually could have used a little bit more heat, but it turned out mild enough for my kids to eat.)
3 tbs. oil
1 large onion
3 cloves, garlic
1 lb ground turkey
3 c. water
1 (30oz) can tomato sauce
1/8 tsp. cayenne
1 tsp. cumin
1 small bay leaf
2 tbs. chili powder
1/4 tsp. basil
1 1/2 salt
2 (15 oz) cans red kidney beans
1 (15 oz) can great northern or white beans
- Heat the olive oil in a large skillet, add onion and garlic saute until golden brown.
- Add turkey and brown
- Add the remaining ingredients, except the beans and cooked turkey to crockpot.
- Stir to mix and cook on high 15 mins.
- Reduce heat and simmer, covered until the sauce is as thick as desired.
- Add the beans and heat through.
* you can add black beans (if you prefer) and more cayenne for more heat. Enjoy!!
Monday, April 27, 2009
I found this recipe online at cooksrecipes.com and then tweaked it to my liking, I am going to type the portions they have but I didn't really measure i just pour till it looks good :)
So we had Bean and Cheese Enchiladas and Spanish Rice
Bean and Cheese Enchiladas
2 cups colby/jack cheese blend
1 cup sharp cheddar cheese
1 can (16 oz) refried beans
1 jar mild taco sauce
1/4 c. salsa
1/2 tsp. cumin
12 flour tortillas
Sliced ripe olives, optional
Sour cream, optional
- In a medium bowl mix all of the cheeses
- In another bowl, combine beans, 1/4c. salsa, 1 1/2 c. cheese mixture and cumin
- Spread 1 cup taco sauce into the bottom of a 13x9x2 inch baking dish
- Spoon a heaping 1/4 c. bean mixture down the center of each tortilla. Place tortillas seam side down on taco sauce. Top with taco sauce and remaining cheese.
- Bake at 350 F. for 30 mins. or until heated through
- Serve with sliced ripe olives, green onions and sour cream if desired.
2 tbs. oil
2 cloves garlic, minced
4 oz. tomato sauce
1/2 tsp. salt
1 c. rice
1 tbs. onion powder
2 c. cold water
2 tbs. chicken bouillon
- Coat bottom of saucepan with oil and saute rice until golden brown
- Add garlic to rice and saute for 1 min.
- Add tomato sauce, water, salt, onion powder, and chicken bouillon and stir well to mix ingredients.
- Bring to a boil, stirring occasionally. Lower the heat to simmer. Cover and simmer for 25 mins.
Friday, April 24, 2009
World's Largest Cheesecake Baked in Mexico
Our affinity for World's Largest items knows no bounds, obviously and now we have a new item to tack onto the already "huge" (GET IT?) group of bizarrely big things: cheesecake.
But the world's biggest cheesecake isn't coming from where you would think, like New York. It was baked in Mexico. And it's quite large.
Chef Miguel Angel Quezada says 55 cooks spent 60 hours making the world's biggest cheesecake — a 2-ton calorie bomb topped with strawberries.
The monster cake used nearly a ton of cream cheese, the same amount of yogurt, 350 kilograms (772 pounds) of pastry, 250 kilograms (551 pounds) of sugar and 150 kilograms (331 pounds) of butter.
And, lest you question it, Guiness has already certified it as the record holder for World's Biggest Cheesecake. It's the first attempt at this record, of course, but, before you try and make a run at the record, remember: TWO TONS of cheesecake. TWO TONS. That's not exactly something you can just whip together on a Sunday afternoon.
Posted by Brinson at 9:36 AM
So today was the first day that I made this one and I think it turned out pretty good it was kind of an ode to one of my good friends who really likes banana cream pie, the thing is I am not a big fan of banana cream pie, cheesecake however I do love so I figured a banana cream cheesecake would be a wonderful combination of our tastes. My best friend refered to it as deliciously different I do believe that meant she liked it. My husband and daughter also gave it the seal of approval.
Banana Cream Cheesecake:
1 Nilla Wafer Pie Crust
1/2 c. Sugar
1 tbs. cornstarch
1 1/2 med. bananas, mashed
1/3 c. whipped topping
1 1/2 tsp. vanilla extract*
* I used 1 tsp. vanilla extract and 1/2 tsp. banana extract
Beat cream cheese in large bowl with electric mixer at medium speed until creamy. Add sugar and constarch; beat until blended. Add eggs, one at a time, beating well after each addition. Beat in bananas, whipped topping and vanilla. Pour cream cheese mixture into prepared crust. Place pan on cookie sheet and bake 15 minutes.
Reduce oven temperature to 200 degrees F and continue baking about 55 minutes or until center is almost set. Refrigerate, uncovered, 6 hours or overnight.
I also added more whip cream on top.