Sopapilla Cheesecake

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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.

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

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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.

Saturday's Chicken

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A darling friend from our neighborhood brought us dinner the other night since I'm on bed rest and am supposed to limit how much time I'm up and about.  The meal was delicious and she even included the recipe!  I am totally going to start doing that from now on when I take dinners to people.  She explained that it came from a ward cook book from years and years ago and that another neighbor had brought her this very same meal when she had given birth to her last child, some 20 years before.  So this is a tried and true/stand the tests of time sort of recipe and I'm so excited to have it now!

{What you need}

4-6 boneless, skinless chicken breasts

1 can condensed cream of mushroom soup

1 cup real cream (reeeeeaaaaal cream)

salt, pepper, and garlic salt

paprika

dried/chopped parsley

Shake salt, pepper, and garlic salt on chicken breasts.  Shake paprika on to cover generously.  Layer chicken in a shallow baking dish.  Mix soup and cream together and pour over chicken.  Sprinkle parsley on top.  Bake, uncovered, at 350 for 1 1/2 hours.  Serves great with rice or mashed potatoes.

Compliments of Connie Early

Crusty Peasant Bread

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This is could very well be my favorite recipe of all time.  I made dozens of these loaves over Christmas to give to neighbors as gifts and it was a major hit.  This bread recipe is soooooooo easy and fool proof, yet it turns out absolutely stunning!  It makes you look like a master, really.  You do have to raise the dough over night, so it takes a little forethought.  But seeing as it only takes literally five minutes to assemble, I say it makes up for it.  Plus you'll get fans everywhere you go, so totally worth starting it the night before.  This obviously goes great with any meal--breakfast, lunch, dinner, snack..... I love a fresh slice with avocado smeared on it with a little sea salt!

{What you need}

3 cups flour

1 3/4 teaspoon salt

1/2 teaspoon instant yeast

1 1/2 cups water

*you will need a cast iron pot with a lid for this recipe

In a large bowl, whisk together all the dry ingredients.  Gradually stir in the water with a rubber spatula until a shaggy-wet-ish dough forms (it won't be super wet).  Don't you love my imagery?  Cover the bowl with plastic wrap and let rise 12-18 hours, or over night for convenience.  When ready to bake, preheat the oven to 450 and place the cast iron pot with the lid on it in the oven to preheat for 30 minutes.  Right after you put the pot in the oven, turn out the dough onto a heavily floured surface and shape into a ball.  Cover with plastic wrap and let set while the pot is preheating.  After the 30 minutes, open the oven and remove the lid of the pot.  Drop the dough ball in and return the lid.  Bake for 30 minutes with the lid on, and then take the (HOT) lid off and bake for an additional 15 minutes.  Remove from oven and cool on a rack.  If you can't serve it right away, reheat it in a hot oven for a few minutes and you will get the crustiness back to it.  

original recipe from Simply So Good

My Homemade Lasagna

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This was my first go at homemade lasagna, and if I do say so myself, it was the best lasagna I've ever had (toot! toot!).  Homemade lasagna always intimidated me, but it was way easier than I thought it would be.  This makes a great weeknight meal since it is pretty easy to throw together.

{What you need}


1 (15 ounce) container ricotta cheese


1 pound ground beef

1 large can crushed tomatoes

¼ teaspoon basil

1 teaspoon dried onion flakes

¼ teaspoon garlic salt

3 cloves garlic

2 ounces cream cheese


2 cups shredded mozzarella cheese


9 uncooked lasagna noodles (or more if needed)


1/4 cup water

  

Brown the beef in a large saucepan.  Set aside in a bowl.  In the same sauce pan combine crushed tomatoes, basil, onion, garlic, and garlic salt and heat until warm.  Add the cream cheese and stir until it is melted.  Add the beef and mix.  In the bottom of a medium casserole dish, add enough sauce to just cover the bottom.  Place three (or as many as needed to cover all the sauce) on the sauce.  Layer the ricotta cheese and some more sauce on the noodles, and repeat the layering until the casserole dish is full to the top.  Drizzle the water around the edge of the dish and cover with foil.  Bake at 400 degrees for 40 minutes.  Take out and top with the mozzarella cheese and bake, uncovered, for ten more minutes, or until the cheese is golden and bubbly.

Fast Clover Rolls

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These are a great addition to any weeknight meal. They take less than an hour to make, start to finish, and taste fantastic.  They can be fancy, too, so you can make them for any reason. Makes 24.

{What you need}

1/2 cup low-fat milk

1/4 cup sugar

2 teaspoons salt

3 tablespoons butter

3 packages (or 6 3/4 tsps.) of dry active yeast

1 1/2 cups warm water (105F – 115F)

5 – 6 cups all-purpose flour

Combine milk, sugar, and butter in a small sauce pan and heat on low until the butter is melted and sugar is dissolved, until lukewarm.  Dissolve the yeast in the warm water (not too warm or it will kill the yeast) and let rest for 5 minutes.  Add the warm milk mixture to the yeast mixture and about 2 cups of flour.  Once combined, mix on low with a bread hook for about 1 minute.  Add the rest of the flour ½ cup at a time until the dough starts to clean the sides of the bowl, then mix for 2 more minutes.  Cover the bowl and let rise for 20 minutes.  On a lightly floured surface, turn out the dough and form into an evenly thick “log.”  Divide the log into 24 equally sized pieces, then divide each of those pieces into three little pieces.  Roll each tiny piece into a ball and put three balls into one muffin well in a muffin tin.  Repeat until all muffin wells are full.  Cover and let rise for 20 more minutes.  Bake at 425 for about 12 minutes.  Best right out of the oven!

inspired by this recipe

Overnight Blueberry Croissant French Toast Bake

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We made this for Easter brunch this year and were speechless with how delicious it was.  Definitely a winner for entertaining and holidays.  It is so decadent and flavorful! Serves 10.

{What you need}

10 large croissants

2-8 oz. bricks of neufchatel or cream cheese

2 cups blueberries, fresh or frozen

12 eggs, beaten

2 cups milk

1 teaspoon vanilla

1/3 cup maple syrup

1 cup white sugar

2 tablespoons cornstarch

1 cup water

1 tablespoon butter

Lightly grease a large casserole dish.  Break up the croissants and place half of them in the bottom of the dish.  Chop up the cheese in small cubes and spread them around the top of the croissants.  Evenly spread 1 cup of the blueberries on top of that and cover with the rest of the croissants.  Mix the eggs, milk, syrup and vanilla together and pour over the croissant mixture.  Cover and refrigerate over night.  In the morning, remove dish from fridge 30 minutes before you put it in the oven.  Cover and bake for 30 minutes at 350, then uncover and bake 20-30 more minutes.

While it is baking, combine the water, sugar, and cornstarch in a small saucepan.  While continually stirring, bring to a boil and cook for 3 minutes.  Add the other cup of the blueberries and turn down to simmer.  Cook on low for 10 minutes or until the blueberries burst.  Remove from heat and add the tablespoon of butter, stirring until it is melted.  Serve over the french toast bake. 

inspired by this recipe

Baked Garlic Brown Sugar Chicken

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We loved this dish.  So super easy, and John went gaga for it.  It is a great dish to fix on a night where you don't have much time.  Serves up great with rice!

{What you need}

4 boneless skinless chicken breasts

4 garlic cloves, minced

4 tablespoons brown sugar

3 teaspoons olive oil

Preheat oven to 500 degrees and lightly grease a casserole dish.  In a small saute pan, saute garlic with oil until tender and fragrant.  Remove from heat and stir in brown sugar.  Place chicken breasts in a prepared baking dish and cover with sugar mixture.  Add salt and pepper as you like it.  Bake uncovered for 15-30 minutes.

Original recipe found here.

Best-Ever Meatloaf

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• 
  
• LOVED this easy and delicious recipe.  John isn't even a fan of meatloaf, but he really liked this and said it was hands down the best meatloaf he's ever had.  

{What you need}

• 1 (10.75 ounce) can tomato soup 
• 2 pounds ground beef
• 1 envelope dry onion soup and recipe mix
• 1/2 cup dry bread crumbs
• 1 egg, beaten
• 1/4 cup water
• 1/3 cup ketchup
• 1/2 cup honey
• 3 large potatoes, peeled

1/2 onion, diced

4 carrots, peeled and diced

• Thoroughly mix 1/2 cup tomato soup, beef, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13x9x2-inch baking pan and firmly shape into an 8x4-inch loaf. arrange the vegetables around the loaf.  Bake at 350 degrees F for 1 hour 15 minutes or until the meatloaf and potatoes are cooked through. Combine remaining tomato soup, water, ketchup and honey in a small bowl and pour over meatloaf when there is 20 minutes left.

Inspired by this recipe.

Easy Gourmet Chicken

Found this winner on Pinterest the other day and assembled it in literally three minutes.  It melted in our mouths and will definitely be added to our rotation.  Perfect for busy nights where the time gets away from you and dinner sneaks up!

{What you need}

4 boneless skinless chicken breasts

1/2 cup parmesan cheese

1 cup mayo

1 teaspoon garlic powder

1 1/2 teaspoon seasoning salt

1/2 teaspoon pepper

Spray a casserole dish with non-stick spray and place chicken breasts in dish.  Combine all topping ingredients and spread over the chicken breasts.  Bake at 400 for 35-40 minutes.

Yep, that's really it.

Creamy Garlic Pasta

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I didn't even finish eating my serving of this stuff before I approached my computer to post this recipe.  The first thing I said when I took a bite was, "This gets NUMMIFIED right now."  And it was so easy!  It would be great with grilled chicken strips added in, or as a side to either this chicken dish, or this one.  A great winner from Pinterest!  Printable recipe card found

{What you need}

2 teaspoon olive oil

4 cloves garlic, minced

2 tablespoons butter

1/4 teaspoon salt

1/2 teaspoon pepper

3 cups chicken broth, plus a little extra

1/2 pound spaghetti

1 cup grated Parmesan cheese

3/4 cup heavy cream

1 1/2 tablespoons dried parsley 

In a medium pan, heat olive oil over medium heat.  Add the garlic and stir for 1-2 minutes.  Add butter and melt, stirring constantly.  Add salt, pepper, and 3 cups chicken broth.  Bring to a boil.  Add the pasta and cook according to box directions.  Add a little more chicken broth if the noodles start to stick to the bottom and burn.  Add the cheese, cream, and parsley when the pasta is cooked to your desired tenderness and mix thoroughly.  Serve immediately.

Lime Chicken Fajitas

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I'm not usually one to think of Fajitas as an option for dinner--they just never really pop into my mind.  I think I've had them maybe a total of three times in my life.  But I've been trying to think outside the box lately and I realized I just so happen to have the ingredients for these fajitas on hand. THEY WERE DELICIOUS!  John and I were both so surprised at how much we like them.  They were so easy, too, and super healthy!  I think these puppies are a new addition to our rotation.

{What you need}

8 boneless, skinless chicken breasts, sliced into strips

1/2 cup lime juice

1/2 teaspoon pepper

1 teaspoon garlic salt

1 large onion, cut into rings

1 large green pepper, sliced into strips

1 large red pepper, sliced into strips

2 Tablespoons butter

flour tortillas

{other}

guacamole

salsa

cheese

sour cream

Combine the chicken, pepper, garlic salt, and lime juice in a tupperware and secure the lid tightly.  Shake the container so that the chicken gets evenly coated in the seasons.  Let sit as long as you can, up to several hours in the fridge if you have time.  In a large skillet, melt the butter and add the vegetables.  Saute for about 4 minutes, or until the onions start to caramelize.  Remove the vegetables and add the chicken.  Cook until no longer pink inside, about 5 minutes, then add the vegetables again and heat through.  Serve over warm tortillas with your choice of condiments.

(Inspired by the recipe 'Family Fajitas' from "Favorites")

Chicken Cordon Bleu Casserole

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This was delicious, even thought it has the word "casserole" in the title!  And super easy.  However, if you don't like chicken, "contaminated" rice, and casserole {Dad...} it may not be for you.  We're not typically casserole people but this really hit the spot.  And it was easy to throw together with stuff I already had on hand.  It was inspired by this recipe I found on Pinterest.

{What you need}

2 cups cooked rice

2 cups cooked chicken, chopped

1 cup cooked bacon, chopped

1 cup shredded Swiss or Havarti cheese

1 cup mushrooms, sliced

1 can cream of chicken soup

1 can cream of mushroom soup

1/2 cup milk

1/2 cup sour cream

10 saltine crackers, crushed

1/2 teaspoon paprika

1/4 teaspoon garlic salt

1/4 teaspoon parsley

1/4 cup bread crumbs

Grease a 9x13 casserole dish and layer ingredients in the following order: Rice, chicken, bacon, cheese.  Mix the soups, milk, sour cream and mushrooms together and pour over the cheese.  Mix the seasonings, crackers, and bread crumbs together and sprinkle on top of the casserole.  Bake at 375 for 30 minutes, or until heated through.

Taco Soup

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Such an easy recipe.  We had pretty much everything on hand already, and it all came together quite nicely for an impromptu dinner party.  It was a major hit, everyone went back for at least seconds!

{What you need}

2 pounds ground beef, browned with the fat drained

3 cans stewed tomatoes

2 cans kidney beans

2 cans garbanzo beans

1 can pinto beans

2 cans corn, drained

1 can green chilies

1 packet taco seasoning

1 packet ranch dressing mix

1 Tablespoon onion powder

1 cup water

{toppings}

sour cream

shredded cheese

tortilla chips

guacamole

Combine all ingredients {including the juices of the canned beans--don't drain them} and heat on medium-high until heated through.  Add more water if you want it "soupier."  We served it with this cornbread, this honey butter, this fruit dip, and an assortment of fruits for dipping.  It was such a great meal!

Brie Cranberry Chicken Pizza

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I thought this looked like a fun twist on your average pizza, and the cranberry sauce in it made it sound holiday-y to me.  It's super easy if you use prepared pizza crust, but we prefer to buy pizza dough and make it fresh.  This would be great for a Christmas Break lunch for the hub, now that he's done with finals!!

{What you need}

1, 12 inch prepared pizza crust {or dough to make your own}

1 1/2 cup cranberry sauce

2 boneless/skinless chicken breasts, chopped into small pieces

1 Tbls vegetable oil

6 ounces brie, chopped

8 ounces mozzarella, shredded {or you can use fresh and chop it like the brie}

Preheat the oven to 350.  In a large skillet, heat oil and add the chicken.  Saute until the chicken is browned and almost cooked through.  Spread the cranberry sauce over the pizza crust.  Top with the chicken and brie and cover with the mozzarella.  Bake at 350 for 20 minutes.  Serve with caesar salad and apple bear to make it a festive holiday meal!

{Compliments of Gillie at allrecipes.com}

Dijon Chicken

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This has been sitting in my allrecipes.com recipe box for probably over a year now and I finally got around to trying it tonight.  It was incredible, much to my surprise!  It has a nice little zip to it from the mustard and has a great flavor combo with the parmesan cheese in the bread crumbs.  And I loved how incredibly easy this dish was, too, and I already had all the ingredients on hand.  Great for a busy night and will please the whole fam!

{What you need}

1/4 cup Dijon mustard

1/4 cup evaporated milk

1/3 cup bread crumbs

1/3 cup grated parmesan cheese, plus extra to sprinkle on top

4, 4 oz boneless chicken breasts

Preheat the oven to 475 degrees.  Grease a 9x13 casserole dish.  In a shallow dish, whisk together mustard and milk.  In a separate shallow dish, mix together cheese and bread crumbs.  Take each chicken breast and coat it in the mustard mixture, then coating it in the bread crumb mixture.  Place in prepared dish.  Sprinkle extra parmesan cheese on top now, if desired.  Bake at 475 for 15-20 minutes

Pumpkin Crumble Dessert

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My Aunt Lyssa brought these delectables to Baby James' blessing last week and I can't TELL you how incredibly they are!!  If you like pumpkin desserts, this will sink you.  If you don't, you'll still lurve it.  Perfect for the fall/winter weather, and could be a great alternative to traditional pumpkin pie this Thanksgiving!!  This seriously might be my new favorite dessert... And they are soooo easy!!!!

{What you need}

1, 15 oz can pumpkin puree

1, 12 oz can evaporated milk

3 eggs

1 cup white sugar

4 teaspoons pumpkin pie spice

1, 18.25 oz package yellow cake mix

3/4 cup butter, melted

1 1/2 cup chopped walnuts {optional}

Preheat the oven to 350 degrees.  Grease a 9x13 baking pan.  In a large bowl, combine pumpkin, milk, eggs, sugar, and spice.  Pour into greased pan.  Sprinkle the dry cake mix on top and drizzle melted butter on top.  Add walnuts on top, if desired.  Bake for one hour at 350 or until a knife inserted comes out clean.  Serves great hot or cold!

recipe compliments of allrecipes.com

Cheesy Bacon Pull-Apart Bread

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AKA "Crack Bread."  Nuff said. 

(!!!Another winner from Pinterest!!!!)

{What you need}

1 uncut loaf sourdough bread, preferably round

about 2 cups shredded cheddar cheese

3 oz. bag Oscar Meyer real bacon bits

1/2 cup butter, melted

1 Tablespoon ranch dressing mix

Cut the loaf of bread like a grid, without cutting through the bottom crust.  Sprinkle/pack the cheese down in the wedges and cuts of the loaf.  Do the same with the bacon bits.  Mix the ranch dressing mix in the melted butter and pour all over bread, making sure to get in the wedges and cuts as well.  Cover in tinfoil and bake at 350 for 15 minutes.  Remove the tin foil and bake for about 10 more minutes, or until cheese is melted.  Stuff your face relentlessly.  But try not to eat the whole loaf by yourself......