Thursday, August 8, 2013

Sopapilla Cheesecake



This one is a winner, let me tell you.  I have made it at least four times in the last month to either take to people or to just stuff my own face with.  It comes together in literally 5 minutes and people just go nuts for it.  It comes from my dear friend Kate, who got it from her friend Jennie.  If you are making it for a smaller group it halves really well and just bake it in a smaller dish.

{What you need}
2 packages crescent rolls
8 oz. cream cheese
1 1/2 cup sugar
1 tablespoon vanilla
1 teaspoon cinnamon
1 stick melted butter

Press one package of crescent rolls in the bottom of a greased 9 x 13 casserole dish to form the bottom crust.  Mix the cream cheese, 3/4 cup sugar and vanilla together and spread on top of the crust.  Press the second package of crescent rolls on top and pat thin to cover everything.  Mix the rest of the sugar, cinnamon and melted butter together and pour over top, spreading to the edges to cover everything.  Bake at 350 for about 30 minutes.  Serves great hot, cold, warm--or right out of the dish with a fork.

Sunday, July 21, 2013

The best cornbread I've ever had (Yes, even better than the yellow cake mix kind.)

source

I think the title speaks for itself.  

{What you need}
2 cups cornmeal
2 cups flour
1 1/3 cups white sugar
1 tsp salt
1 tsp baking soda
2 cups sour cream
1 cup butter, melted
4 eggs

Mix all dry ingredients together in a large bowl.  Incorporate the wet ingredients and mix until blended. Pour batter into a greased 9x13 glass dish and bake at 375 for 30-35 minutes.

original recipe found here

Meatball Stroganoff

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This came together in under 20 minutes and is bursting with flavor.  A perfect recipe for a weeknight, but fancy enough for Sunday dinner, too!  We will definitely be putting this in our regular meal rotation.  It would also freeze well or be a great dinner to take to a neighbor who just had a baby or something like that.

{What you need}
1 bag Rosina Italian style meatballs (found at Target)
3 Tbsp olive oil for browning the meatballs
2 cups beef broth
1/4 tsp kosher salt
1 1/2 tsp oregano
1 1/2 tsp basil
1 1/2 tsp parsley
1 cup sour cream
1 cup heavy whipping cream or cream cheese
cooked noodles of choice (we used 2 packages of the spiral-y kind because we were feeding Elders)

In a large saucepan, heat the oil.  Add the meatballs to the hot oil and brown.  Deglaze with the beef broth and bring to a boil.  Add the seasonings and stir for about 2 minutes.  Add the sour cream and whipping cream and bring back to a boil for 2 more minutes so the creams can thicken the sauce a bit.  Add the noodles and stir around to evenly coat everything.  The end!

original recipe found at Menu Musings 

Chicken Quesadillas

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This came together quite easily and quickly on a weeknight.  I was surprised at how yummy they turned out!  It's a nice variation on regular cheese quesadillas.  James loved it, too, so I think it'll be a hit with your kiddos.

{What you need}
1 pound chicken, baked and shredded
1 Tbsp taco seasoning 
1 can Rotel
1 can black beans
1 Tbsp dried onion
1 cup shredded cheddar cheese
1/2 cup sour cream
12 tortillas
cooking spray

In a large saucepan, combine everything except the cheese, sour cream, and tortillas.  Stir until heated through over medium heat.  Start heating a separate frying pan with cooking spray on it.  As it heats, incorporate the cheese and sour cream into the chicken mixture and stir until cheese is melted throughout.  Take two tortillas and sandwich 1/6th of the chicken mixture in between them.  Fry one side on medium heat until crispy, about 4 minutes.  Flip and do the same to the other side.  Repeat with remaining ingredients.

Sunday, April 28, 2013

Individual No Bake Pineapple Cheesecakes


These were so fun a refreshing!  The pineapple flavor wasn't very strong, so I would maybe alter it if you want more.  Or just use fresh pineapple.  We loved it as is, though, and it was a major hit at a spring bridal shower.  We served them in plastic champagne glasses from Zurchers for a little extra presentation.

{What you need}
crust:
3/4 cup crushed Nilla wafer cookies
1 tablespoon sugar
2 tablespoons unsalted butter, melted and cooled

filling:
8 oz cream cheese, softened
3 tablespoons sugar
12 oz pureed pineapple (we used canned)
1/2 teaspoon vanilla extract
1 8 oz tub frozen whipped topping, thawed
whipped topping and extra cookies for garnish

Combine the crust ingredients and make sure the butter is evenly incorporated.  In each cup, press in about 3 tablespoons of the cookie crumbs to form a crust layer.  Combine all the filling ingredients and pour into a gallon freezer bag.  Seal bag shut.  Cut a little bit of the corner off and evenly pipe the filling into each cup. Top with whipped topping and a wafer cookie for garnish right before serving.

inspired by this recipe

Strawberry Spinach Salad with Honey Celery Seed Dressing



 This is a great variation on the beloved strawberry spinach salad, care of my darling MIL.  The dressing is a little earthier than the traditional poppy seed dressing and I think it's so unique and refreshing. 

{What you need}
¼ cup sugar
1 quart fresh strawberries, sliced
1 (10 oz) package baby spinach greens, washed
1 cup sliced almonds, toasted
1 recipe Honey Celery Seed Dressing

{Dressing}
¾ cup sugar
½ cup honey
1 tsp paprika
1 tsp mustard
1 tsp finely grated onion
½ cup lemon juice
1 cup vegetable oil
½ tsp celery seed

Lightly sprinkle sugar over strawberries and toss with spinach and greens just before serving.  Top with desired amount of toasted almonds and dressing.

*For dressing: Mix all ingredients except oil and celery seed in a blender  Gradually add oil and celery seed and continue blending.  Best if served chilled over the salad.  Keeps up to three weeks.

Homemade soup noodles


I found this recipe online and am so grateful I did because this is literally comfort food at its best.  I've made them several times now and have finally perfected them.  I make my dad this chicken noodle soup (minus the actual chicken) with these noodles about once a month and this last batch was the best so far, so I really have figured out some tricks that I'll share with you as I go along:

{What you need}
4 eggs
6 Tablespoons melted butter, cooled
2 1/2 cups flour
1/2 teaspoon baking powder
2 teaspoons salt

In a countertop mixer (or you can do all of it by hand), whisk together eggs and butter.  In a separate bowl, whisk all the dry ingredients together.  Gradually add in the flour mixture to the egg mixture and keep mixing with the dough hook until the dough becomes stiff and all the dry ingredients are incorporated from off the bottom of the bowl.  Mix together for a few more minutes to make sure everything is blended well.  Divide dough into three sections.  On a lightly floured surface, roll each piece of dough out to about 1/16 of an inch thick (or however thick you would like).  Place each sheet of dough onto a cloth and set aside for 30-45 minutes to dry out partially.  Once they are dried a little, roll each sheet into a loose spiral and cut the noodles however thick you would like with a sharp knife.  You can also not roll them up and just eyeball cutting straight lines, as I find it takes a little while to unroll each noodle if you do roll the sheets up.  Totally your preference.  Once all your noodles are cut, place them in a single layer to dry out for one more hour.  Once they are dry, boil them in water that is separate from your soup for 7-10 minutes. I boiled them in my soup broth in the past and found that the melted butter dilutes the soup flavor and makes it taste weird.  Once they are boiled, then I add the cooked noodles to the soup as a last step in the soup prep.  This keeps the integrity of the flavor in both the soup broth and the noodles, and let me tell you, it is some awesome flavor!!

*These noodles would also be great with any type of stroganoff or creamy pasta recipe!

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