Monday, November 9, 2015
The Perfect Cheesecake Recipe
3 cups graham cracker crumbs
3 Tblsp sugar
pinch of salt
7 Tblsp unsalted butter, melted (if using salted butter, omit the pinch of salt)
2 lbs cream cheese, room temp
1 1/3 cup granulated sugar
pinch of salt
2 tsp vanilla
4 large eggs
2/3 cup sour cream
2/3 cup heavy whipping cream
2 cups sour cream
1/3 cup powdered sugar
1 tsp vanilla
12 oz fresh rasberries
1/2 cup granulated sugar
1/2 cup water
Special equipment needed:
9inch 2 3/4inch high springform pan
heavy duty 18inch wide aluminum foil
Large, high sided roasting pan
Prepare the springform pan so that no water leaks into it while cooking. Place a large 18inch square of heavy duty aluminum foil around the pan. Make sure to do this gently so that you don't create any holes in the foil. If there are any holes, water will get into the pan and ruin crust. Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan. To be triply safe, repeat with a third layer of foil. Gently crimp the top of the foil sheets around the top edge of the pan.
Preheat oven to 350 degrees, with rack in lower third of oven. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Stir in the melted butter. Put all but 1/4 cup of the graham cracker crumbs in the bottom of the springform pan if desired so you can save it to fill in any holes that need to be filled in. (I skipped this part and just added all my crumbs into the pan.)
Gently press down on the crumbs using your fingers, util the crumbs are a nice even layer on the bottom of the pan, with maybe just a slight rise along the inside edges of the pan. Be careful as you do this, as not to tear the aluminum foil. Place in the oven for 10 minutes. Remove from the oven and let cool.
Reduce oven temp to 325 degress.
Cut the cream cheese into chunks and place in the bowl of an electric mixer with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add the heavy cream, beat until incorporated. Remember to scrape down the sides of the bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer.
Place the foil-wrapped springform pan in a large, high sided roasting pan. Prepare 2 quarts of boiling water. Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula. Place the roasting pan with the springform pan in it, in the oven, on the lower rack. Carefully pour the hot water into the roasting pan (without touching the hot oven), to create a warm water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. (Alternatively you can add the water before putting the pan in the oven.)
Cook at 325 degrees for 1 1/2 hours.
Turn off the heat of the oven. Crack open the oven door 1inch, and let the cake cool in the oven, as the oven cools, for another hour. This gentle cooling will help prevent the cheesecake surface from cracking.
Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.
Prepare the Sour cream topping:
Place sour cream in a medium sized bowl, stir in the powdered sugar and vanilla, until smooth. Chill until you are ready to serve the cake. This makes enough to have extra to serve if desired so don't add it all if its too much.
Place raspberries, sugar, and water in a small saucepan. Use a potato masher to mash the rasberries. Heat on medium, whisking, about 5 minutes until the sauce begins to thicken. Remove from heat and let cool completely.
Remove the cheesecake from the refrigerator and remove the foil from the sides of pan and place the cake on your serving dish. Run the sides of cake with a blunt knife carefully. Open the latch of the pan and remove.
Spread the top of the cheesecake with the sour cream mixture. Serve plain, or drizzled with rasberry sauce. EnJOY!
Peanut Butter Pie Shooters
1 cup creamy peanut butter
8oz cream cheese
14oz can sweetened condensed milk
1 tsp vanilla
1 cup powdered sugar
1/4 cup heavy whipping cream (or whipped cream)
16 oreos, crushed
5 Tblsp melted butter
sea salt for sprinkling (optional)
Beat cream cheese and peanut butter until smooth. Add sweetened condensed milk and vanilla and beat until smooth and creamy. Add powdered sugar and beat until the mixture thickens slightly.
Fold in whipped cream, or add liquid heavy whipping cream and continue to beat until the mixture gets a little bit fluffy. Refrigerate mixture until ready to serve. Stir melted butter in with crushed oreos and press 1 tsp crumbs into the bottoms of dessert shooter cups (more if using mini mason jars). Pour peanut butter mixture into a plastic baggie, snip the corner and pipe into the cups (on top of the crumbs). Sprinkle the tops with another 1/2 tsp of crumbs. Top with a sprinkle of sea salt for an extra sweet-salty combo. Refrigerate until ready to serve, at least one hour. EnJOY!
I think I will rename this recipe "left over halloween candy pie" since that is exactly what I used for mine. Shh don't tell my kids. I only had a couple butterfingers but a zillion other candies. This pie is so easy to make and so rediculously good! I made a no bake oreo crust for mine but the graham crust would be just fine. I will give the recipe for both! Recipe modified from cookiesandcups.com
Butterfinger Pie, AKA: Left Over Halloween Candy Pie
2 cups graham cracker crumbs (about 15 graham cracker sheets)
1/2 cup butter, melted
1/2 tsp salt
1/3 cup sugar
Optional, Oreo Crust:
2-3 cups oreo cookies, crushed
1/2 cup butter, melted
8 oz cream cheese, room temp
1/2 cup creamy peanut butter
1/3 cup powdered sugar
1 (11.5oz) bag Fun Sized Butterfinger (or any softer candy), chopped
1 (8oz) tub cool whip, thawed
3/4 cup cold heavy whipping cream
2 Tblsp powdered sugar
4 (Fun Sized) Butterfinger candy bars (or any softer candy), chopped
For the graham crust, preheat oven to 350 degrees. Combine graham cracker crumbs, butter, salt and sugar in a bowl and stir to combine. Press the mixture evenly in the bottom and up the sides of a 9 inch deep dish pie plate. Bake for 7-9 minutes until lightly golden. Remove from the oven and allow the crust to cool completely.
(Optional: you can do an oreo crust instead of the graham crust if desired. Just mix your crushed oreos with melted butter, you may need to add a little extra crushed cookies depending on how buttery your mixture seems. If too much butter, add extra chopped cookies. Press mixture evenly in the bottom and up the sides of a 9inch deep dish pie plate. No baking needed. Just pop it into the freezer for a few minutes while making the filling to set the crust.)
For the filling, in the bowl of a stand mixer fitted with the paddle attachment, mix together the cream cheese, peanut butter and powdered sugar for 1-2 minutes until evenly mixed and smooth. Scrape the sides of the bowl as needed. Add the chopped candy and mix until combined.
Fold in the cool whip to the cream cheese mixture until just combined. Spread the mixture into the prepared crust and chill for at least 2 hours.
If desired, when you are ready to serve the pie, whip the heavy cream and the powdered sugar in the bowl of stand mixer fitted with whisk attachment for 1-2 minutes until stiff peaks form.
Spread this on top of the pie and top with the chopped candy. Serve immediately. EnJOY!
Saturday, October 31, 2015
Easy Nutella Cinnamon Rolls
1 tube refrigerated crescent dough
1 small jar nutella
For the Frosting:
1 1/2 cups Powdered sugar
1/2 cup butter
1/2 cup cream cheese
1/2 tsp vanilla extract
Preheat oven to 350 degrees.
Unroll a tube of crescent dough onto a lightly floured surface and lightly press together to seal.
Spread an even layer of nutella and a dash of cinnamon, then roll it back up.
Cut the dough into eight pieces with a sharp knife. Place each piece into a greased muffin tin and bake until golden brown. Cool slightly.
For your frosting, mix softened butter and cream cheese with an electric mixer until fully combined and smooth. Sift in powdered sugar, mixing after every 1/4 cup or so, then add the vanilla extract and stir until everything is smooth. Spread evenly onto slightly cooled rolls. EnJOY!
1 Hour Dinner Rolls
3 3/4- 4 1/4 cups flour
1/4 cup sugar
1 Tblsp rapid rise yeast
1 1/2 tsp salt
3/4 cup cool water
2/3 cup milk
4 Tblsp unsalted butter, diced into 1 Tblsp pieces, plus more for the top of baked rolls
1 1/2 tsp lemon juice
Preheat oven to 180 degrees. In the bowl of an electric stand mixer whisk together 4 cups of flour, sugar, yeast and salt.
To a medium bowl add water, milk and butter and heat in microwave on high power until it reaches 115 degrees on a thermometer, about 1 minute 15 seconds. Stir to partially melt butter, you just want to make sure its softened through.
Pour milk mixture into dry mixture in bowl of electric stand mixer along with lemon juice. Set mixer with a hook attachment then set mixer on low speed and gradually increase to medium low, knead about 3-4 minutes until smooth and elastic while adding additional flour as necessary (dough should be slightly sticky but manageable).
Cover bowl tightly with plastic wrap and rest 5 minutes. Meanwhile butter a 13x9 inch baking dish. Drop dough onto a lightly floured surface. Shape into an evenly level rectangle. Cut into 15 balls and place shaped dough portions into prepared baking dish.
Dampen hands with water and brush tops of dough with the water (just so they don't dry while rising in oven). Transfer to oven, close oven and turn oven off, allow rolls to rise 20 minutes (don't open oven door). Remove from oven and preheat oven to 375 degrees (this should take about 5 minutes, so just allow rolls to rest on counter while oven preheats).
Bake in a preheated oven 14-16 minutes until tops are golden brown. Remove from oven and run the top of a stick of butter along tops of rolls just to coat. Serve warm. Store in an airtight container. EnJOY!
A friend of mine gave me the idea for these adorable jack o' lantern pumpkins in the top picture when I saw hers last week and the bottom picture is from a pinterest search. I just love Halloween!
The top pic is just a sharpie pen and a "cutie" orange, just be creative and draw your favorite pumpkin face.
The bottom picture is just a peeled cutie orange and a small piece of celery poked into it for the pumpkin stem. EnJOY!
Thursday, October 15, 2015
Vegan Pumpkin Sugar Cookies
1/2 cup (1 stick) vegan butter (such as Earth balance) softened
1/2 cup organic can sugar
1/4 cup brown sugar
1 tsp pure vanilla extract
1/4 cup pumpkin puree (or sub pumpkin butter)
1 1/2 cups + 1 Tblsp unbleached all-purpose flour (I used gluten free baking flour)
1/2 Tblsp cornstarch or arrowroot powder (for thickening/binding)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp pumpkin pie spice
3/4 tsp ground cinnamon
1 Tblsp unsweetened almond milk (or other non-dairy milk)
1/2 cup (1 stick) vegan butter, softened
1 1/2 Tblsp pumpkin butter (I used pumpkin puree)
1/2 tsp pure vanilla extract
3 cups organic powdered sugar
1/4 tsp ground cinnamon
1/4 tsp pumpkin pie spice
splash of non-diary milk
Add softened butter to a large mixing bowl and cream with a mixer for 1 minute. Add sugar, brown sugar and vanilla and beat for 1 more minute. Add pumpkin and mix once more. Set your sifter over something that will catch fall out and add dry ingredients. Use a spoon to briefly stir, then sift over butter and sugar ingredients to combine.
Mix until incorporated, being careful not to over mix. Then add almond milk and mix until a soft dough is formed. Freeze dough for 15 minutes, or refrigerate for 30 minutes (or chill overnight), preheat oven to 350.
Scoop out heaping 1 Tblsp amounts of dough and roll into balls. Place on a clean baking sheet 2 inches apart to allow for spreading. Gently press down into a disc.
Bake on center rack for 10-12 minutes, or very slightly golden brown. Let rest on pan for a few minutes, then transfer to a cooling rack to cool completely. Prepare frosting in the meantime.
Wipe/rinse your mixing bowl clean and add softened butter. Beat until light and fluffy. Then add vanilla, spices, pumpkin butter or puree and mix once more.
Add powdered sugar 1/2 cup at a time and continue mixing on low until thick and creamy. Drizzle in a little non diary milk to thin. Your want your frosting to be pretty thick so it will hold it's shape once on the cookies, so only add a little milk at a time. Add more powdered sugar if too thin.
Once the cookies have cooled, frost cookies and top with a sprinkle of pie spice or cinnamon. Store covered at room temp for a few days, freeze for longer term storage. EnJOY!
Slow Cooker Sweet and Sour Chicken
4-5 boneless skinless chicken breasts, thawed
1 bottle kikkoman sweet and sour sauce (12oz)
1 can Dole pineapple chunks (20oz)
1 medium sweet yellow onion, chopped into 1/2"-1" pieces
2 green bell peppers, chopped in 1/2"-1" pieces
Pour pineapple juice only from can into crockpot, then add chicken. Set drained pineapple chunks aside.
Cook chicken in crockpot on HIGH for 3 hours, covered. After 3 hours, drain juices from crockpot. Remove chicken and cut into cubes, then transfer chicken back to crockpot. Mix together sweet and sour sauce, drained pineapple chunks, chopped onions and chopped peppers, stir well.
Pour mixture over chicken, stir all together in crockpot, and cook on High for 30 more minutes (covered). Serve over cooked rice. EnJOY!
Chickpea Tacos with Guacamole
1 tsp olive oil
1 clove garlic, minced
1/4 red onion, minced
1 1/2 cups cooked chickpeas (or 1 14oz can, drained and rinsed)
For the taco seasoning (or use 1/2 a packet of your favorite taco seasoning mix)
1/2 Tblsp chili powder
1/2 tsp smoked paprika
1/2 tsp cumin
1/4 tsp oregano
1/4 tsp kosher salt
1/4 tsp ground black pepper
1/4 tsp cornstarch
1/8 tsp cayenne pepper
1/4 cup water
2 large avocados
1 lime, juiced
salt and pepper to taste
1/2 cup chopped cilantro
1/4 cup onion, chopped finely
Smash your avocados with a fork, add remaining ingredients and mix.
For the Tacos:
Prep guacamole first and store in refrigerator while prepping tacos. In a small bowl, combine all taco seasoning ingredients, including water.
In a large pan, heat olive oil over medium heat. Once shimmering, add the garlic and onion and saute until onion is soft, about 3-4 minutes.
Pour in drained chickpeas and taco seasoning, and stir to combine. Saute, stirring occasionally, until chickpeas are heated through and some of the water is evaporated, 2-3 minutes.
Serve alongside taco shells, guacamole, cilantro and lime wedges. EnJOY!
Angel Food Cupcakes
3/4 cups + 2 Tblsp sugar
1/2 cup cake flour
1/4 tsp salt
6 egg whites, at room temperature
2 1/2 Tblsp warm water
1/2 tsp vanilla, coconut, almond or orange extract (I used almond)
3/4 tsp cream of tartar
Cream Cheese Whipped Cream Topping
1 1/2 cups heavy whipping cream
6 oz cream cheese, softened
1/2 cup powdered sugar
Fresh strawberries, blueberries, or raspberries for topping
Preheat oven to 350. In a food processor, pulse sugar until super fine, about 2 minutes (or just use caster sugar or super fine sugar). In a mixing bowl, sift together half of the sugar, the cake flour and the salt.
In a large mixing bowl, whisk together egg whites, water, extract of choice and cream of tartar until well combined, about 2 minutes. Switch to a hand mixer and whip mixture on medium speed while slowly adding remaining sugar to mixture, until medium peaks form. Sift just enough of the flour mixture in to evenly dust the top of the egg white mixture and using a spatula gently fold flour later into egg white mixture and continue this process until all of the flour mixture has been incorporated (I did this in probably 12 batches).
Divide batter among paper lined muffin cups, filling each cup nearly full.. Bake in preheated oven 15-20 minutes until just started to turn golden and toothpick inserted into center comes out clean. Cool completely then spread cream cheese whipped cream over cupcakes just before serving and top with fresh fruit.
For the cream cheese whipped cream topping:
In a mixing bowl whip heavy cream until soft peaks form. In a separate mixing bowl, whip cream cheese until light and fluffy. Add cream cheese to whipped cream along with powdered sugar and whip until stiff peaks form. Store in refrigerator.
*Work with one egg in a bowl at a time while separating the yolk and the white, then pour that separated white into the mixing bowl and continue that process with eggs, to avoid breaking a yolk into the whites.
Monday, October 5, 2015
Baked Eggs and Ham
Ham (I use a good quality, but you can just use a basic deli sliced ham)
Optional toppings/fillings: cheese, spinach, green onions, sausage, kale, a touch of milk or cream, salt and pepper.
Lightly grease your muffin tins with pam spray. Place 1 or 2 slices of ham inside (I use 2), crack an egg and pop it on top of the ham. You can also do a more scrambled version and crack your eggs into a bowl, add a splash of milk, salt and pepper, whisk, then pour onto ham cups.
Bake at 400 degrees for about 15 minutes. EnJOY!
Its sweet, hearty and healthy! A perfect start to the day.
Whole Wheat Pancakes with Honey Sweetened Strawberry Syrup
1 1/2 cups whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cup silk milk, almond, cashew, any you like
1 1/2 Tbsp fresh lemon juice (zest lemon first for the syrup)
2 large eggs
1 Tblsp honey
3 Tblsp coconut oil, melted
whipped coconut cream or whipped cream, for serving (optional)
1 lb strawberries, diced (3 1/3 cups diced)
1 tsp lemon zest
1/3 cup honey
2 Tblsp water
1 1/2 tsp cornstarch
For the syrup: bring honey, strawberries and lemon zest to a boil in a medium saucepan set over medium-high heat, stirring frequently. Reduce heat slightly and allow to boil about 5 minutes until berries are softened and juices are well extracted.
In a small bowl, whisk together water and cornstarch until smooth then pour into berry mixture. Allow to boil until thickened about 1 minute. Remove from heat and cool slightly.
For the pancakes: Preheat a non stick electric griddle to 375 degrees. In a mixing bowl whisk together wheat flour, baking powder, baking soda and salt for 20 seconds.
In a separate mixing bowl whisk together silk milk and lemon juice then mix in eggs and honey. While whisking stir in coconut oil.
While whisking, slowly pour silk milk mixture into whole wheat flour mixture. Stir just until combined. Spray griddle with non stick cooking spray then pour about 1/3 cup batter onto griddle at a time. Cook until bubbles begin to appear on top surface and bottom is golden brown, then carefully lift and flip to opposite side and cook until bottom is golden brown.
Serve warm with strawberry syrup and optional whipped coconut cream or whipped cream. EnJOY!
Birthday Cake Pancakes
1 box funfetti cake mix (or any yellow cake mix with sprinkles added)
1 1/3 cup white flour
2 tsp baking powder
2 Tblsp sugar
1/2 tsp salt
1/3 cup canola oil
2 1/3 cups milk
1/3 cup sprinkles
1 cup powdered sugar
2 Tblsp butter, softened
2 Tblsp half and half cream (I used milk)
1/2 tsp vanilla extract
In a large bowl, combine the flour, baking powder, sugar, salt and cake mix. Set aside. In another small bowl, mix together the oil, eggs, and milk. Add the wet ingredients into the dry ingredients and mix just until combined. Fold in the sprinkles. Batter will be thick. Add a little more milk if its too thick.
Heat a griddle to about 275 degrees. Spray the griddle with cooking spray. Ladle the pancake batter onto the hot pan and cook the pancakes for about 2 minutes on each side.
In a small bowl, stir together the powdered sugar, softened butter, cream and vanilla. This frosting will be at a spreadable consistency. If you want to drizzle it, microwave the frosting for about 10 seconds and stir, then drizzle over the pancakes. Double the frosting recipe if desired. EnJOY!
Monday, September 28, 2015
Mini Deep Dish Pizzas
4 flour tortillas (8 inch each)
1 cup pizza sauce
3/4 cup shredded mozzarella cheese
1/4 cup grated parmesan
36-48 mini pepperoni
Preheat oven to 425. Lightly oil a 12 cup muffin tin or coat with nonstick spray. Working one at a time, lay tortilla on a flat surface. Using an empty can, cut 3-4 medium circles, pressing firmly enough in a rocking motion to cut through the tortilla.
Fit a tortilla circle into each of 12 muffin tins, pressing carefully to make sure there is an opening in the center. Scoop 1 Tblsp pizza sauce into each muffin tin. Sprinkle with mozzarella and parmesan cheeses, topping with 3 mini pepperonis each.
Place into oven and bake for 10-12 minutes, or until cheese has melted. Serve immediately. EnJOY!
Salmon and Veggie Foil Packs
4 (5-6oz) skinless salmon fillets
2 small zucchini sliced into half moons
2 small yellow squash sliced into half moons
2 shallots, thinly sliced
1 clove garlic, minced
2 1/2 Tblsp olive oil, divided
salt and pepper to taste
1 1/2 Tblsp fresh lemon juice
2 large roma tomatoes, diced
1 Tblsp chopped fresh thyme (or 1 tsp dried)
3/4 tsp dried oregano
1/2 tsp dried marjoram
Preheat oven to 400. Cut 4 sheets of aluminum foil into 17 inch lengths. Toss zucchini, squash, sliced shallot and garlic together with 1 Tblsp olive oil. Season with salt and pepper to taste and divide among 4 sheets of foil, placing veggies in center of foil.
Brush salmon fillets with 1 Tblsp of the olive oil, season bottom side with salt and pepper then place one fillet over each layer of veggies on foil. Drizzle lemon juice over salmon and season top with salt and pepper.
Toss together tomatoes, remaining diced shallot, thyme, oregano and marjoram with remaining 1 1/2 tsp olive oil and season lightly with salt and pepper. Divide tomato mixture over salmon fillets. Wrap sides of foil inward then fold up ends to seal. Place on a rimmed baking sheet and bake in preheated oven until salmon has cooked through, about 25-30 minutes. Carefully open foil packets and serve warm. EnJOY!
Easy Nutella Cookie
1 large refrigerated chocolate chip cookie dough in the package
1 jar nutella
Fresh strawberries, sliced (about 10 or more)
Preheat oven to 350. Place cookie dough onto a lightly greased cookie sheet lined with tinfoil or parchment paper. Using either your hands or a floured rolling pin, roll out your dough evenly into a circle. Bake for approx. 12-15 minutes or until lightly golden brown. Cool completely.
Spread a thin layer of nutella on top leaving a boarder. Lay your sliced strawberries on top starting with the outside in. EnJOY!
1 cup of ice
1 cup pineapple juice
2-3 Tblsp cream of coconut (found by the margarita mixes)
1 Tblsp Frozen orange juice concentrate
Add all ingredients to a blender and blend away baby! If it's too thin just as a few more ice cubes. EnJOY!
Epic Stuffed Garlic Bread
1 large loaf Ciabatta bread (or french bread)
4-6 cloves garlic, minced
1/2 cup chopped fresh parsley
1/2 cup room temp butter, cut into pieces
2 Tblsp olive oil
1 tsp kosher salt
1 tsp freshly ground black pepper
1 cup fresh grated Parmesan cheese
*optional: 1/4 tsp cayenne pepper (I didn't use this)
Preheat oven to 425. Cut your bread into thick slices leaving about 1/2 inch at the bottom uncut. Be careful not to cut the bread all the way through, as you need the bread to hold together to contain all the filling.
In a medium bowl, combine the remaining ingredients with a fork. Stuff the filling into the crevices of the bread evenly. You might think you have too much filling but you don't. Use it all.
Wrap the bread tightly in aluminum foil, place the bread on a baking sheet and bake for 25 minutes. Uncover the bread and bake for an additional 5 minutes to crisp the outside of the bread. Serve warm. EnJOY!
Monday, September 21, 2015
Pear and Brie Quesadilla
2 (10inch) flour quesadillas
2 oz brie cheese, sliced
1 pear, cored and thinly sliced
1 Tblsp butter
1 pinch ground nutmeg
salt to taste
Heat long griddle until hot, around 300-325. Butter both tortillas on one side each. Place both tortillas, butter side down on the griddle. Working quickly, on one tortilla lay out your slices of brie.
Place pears on top of brie. Sprinkle a pinch of nutmeg on top of pears. When quesadillas are nice golden color, take the empty single tortilla, flip over and lay it on top of your pear slices. Remove from the heat and allow to cool 1-2 minutes. Slice quesadilla and serve immediately. EnJOY!
Reese's Peanut Butter Ball
8oz cream cheese (room temperature)
1 cup powdered sugar
3/4 cup creamy peanut butter
3 Tblsp brown sugar, packed
12 Reese's peanut butter cups
Graham crackers, vanilla wafers, apple slices for dipping
Beat cream cheese, powdered sugar, peanut butter, and brown sugar in a large mixing bowl until blended. Spoon onto a large piece of plastic wrap and bring all four corners up and twist tightly to form a ball shape.
Freeze for about 1 hr or until firm.
Remove the plastic wrap and place it on a serving dish. Gently press the reese's peanut butter cups into the ball so that it covers the top and sides.
Freeze for 2 hrs or until almost firm. Thaw for 30 minutes before serving. Serve with graham crackers, vanilla wafers, or apple slices. EnJOY!
Sunday, June 21, 2015
Baked Thai Salmon
5-6 sockeye salmon fillets
pinch of salt
1/2 cup + 2 Tblsp Thai sweet chili sauce, divided
2-3 Tblsp green onions, chopped
In large baking dish, lay down salmon fillets in a row. Each fillet, sprinkle with a pinch of salt and top with 1 Tblsp thai sweet chili sauce. Brush or rub with your fingers to coat fish with sauce evenly on top, bottom, and sides. Cover and let marinate in the fridge for atleast 2 hours, overnight is the best. Up to 24 hours.
Turn on oven broiler on high and position top over rack 5" below the heat source. Line large baking sheet with unbleached parchment paper, spray with cooking spray and place salmon fillets skin side down. Coat with remaining marinade from the dish.
Broil for 8 minutes, rotating baking sheet once. Remove from the oven and brush top of each fillet with 2 tsp of thai sweet chili sauce. Return to the oven and broil for another 5 minutes or until salmon has caramelized. Serve hot, garnished with chopped green onions, brown rice or quinoa on the side. EnJOY!
Avocado Caprese Chicken Salad with Balsamic Vinaigrette
2 boneless skinless chicken breasts
salt and pepper to season chicken
1 cup halved fresh mozzarella balls
1-2 avocados, diced
8 cups fresh spring mix salad, or spinach
1 cup cherry tomatoes, halved or whole
1/4 cup fresh diced basil
1 garlic clove, minced
1 tsp dry basil
1 Tblsp dijon mustard
1 Tblsp lemon juice
1/4 cup balsamic vinegar
1/3 cup olive oil
salt and pepper to taste
In a small bowl, mix garlic, dry basil, dijon mustard, lemon juice, balsamic, salt and pepper. Slowly add in olive oil, whisking the entire time until there is no more oil and vinegar separation. Set aside.
Heat grill to medium heat. Add seasoned chicken breast to grill and cook for 5-6 minutes per side until there is no more pink.
To assemble salad, top your lettuce of choice with avocado, cherry tomatoes, fresh basil, fresh mozzarella balls, and sliced grilled chicken. Serve with balsamic vinaigrette. EnJOY!
Island Pork Tenderloin
For the Spice Rub:
2 tsp salt
1/2 tsp pepper
1 tsp cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (2 and 1/4- 2 and 1/2 lbs total) trimmed
2 Tblsp olive oil
For the Glaze:
3/4 cup packed dark brown sugar (I only used 1/2 cup)
2 Tblsp finely chopped garlic
1 Tblsp tobasco sauce
Stir the spice rub ingredients together in a small bowl and rub all over the pork. Heat oil in ovenproof 12 inch heavy skillet over medium high heat. (I used my large cast iron skillet). Brown pork, turning occasionally, about 4-5 minutes total. Remove from heat, but leave pork in skillet.
Stir together brown sugar, garlic and Tabasco in a small bowl. Pat the mixture on top of the pork. Place skillet in the oven at 350. Roast in oven until thermometer inserted diagonally into the center of each tenderloin registers 140 degrees, about 20 minutes. Let pork stand in skillet, loosely covered with foil for 10 minutes. Slice and serve. EnJOY!
Strawberry Lemonade Punch
1 pckge frozen strawberries (16oz) thawed
1 can minute maid lemonade frozen concentrate (12oz) thawed
1/2 cup sugar (I only used 1/4 cup)
2 liter bottle of sprite, chilled
Blend thawed strawberries, sugar, and thawed lemonade concentrate in blender, until well blended. Pour mixture into large punch bowl.
Then slowly pour in chilled 2-liter of sprite into large punch bowl. Stir well. EnJOY!
Slow Cooker Cashew Chicken
2 lbs boneless skinless chicken breasts, cut into bite sized pieces
3 Tblsp cornstarch
1/2 tsp black pepper
1 Tblsp canola oil
1/2 cup soy sauce
4 Tblsp rice wine vinegar
4 Tblsp ketchup
2 Tblsp sweet chili sauce
2 Tblsp brown sugar
2 garlic cloves, minced
1 tsp grated fresh ginger
1/4 tsp red pepper flakes
1 cup cashews
2 green onions, chopped, for garnish
Cooked brown rice; optional, to serve with.
Combine cornstarch and pepper in resealable plastic bag. Add bite sized pieces of chicken, shake to coat with cornstarch mixture.
Heat oil in skillet over medium high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
Combine soy sauce, vinegar, ketchup, sweet chili sauce, sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (If you like your cashews soft then add to the cooking process, if you like more of a crunch then wait to add them until just before serving time.)
Cook low for 3-4 hours.
Serve over brown rice. EnJOY!
Harvest Cobb Salad
4 slices bacon, cooked and diced
2 large eggs, hard boiled and chopped
6 cups chopped romaine lettuce, or spinach
1 apple, diced
1 pear, diced
1/2 cup pecan halves
1/3 cup dried cranberries
1/3 cup crumbled goat cheese (I used blue cheese)
Poppy Seed Dressing
1/3 cup mayo
1/4 cup milk
2 Tblsp sugar
1 Tblsp apple cider vinegar
1 Tblsp poppy seeds
To make the poppy seed dressing, whisk together mayo, milk, sugar, apple cider vinegar and poppy seeds in a small bowl; refrigerate until ready to use.
To assemble salad, place lettuce in large bowl; top with arranged rows of cooked and chopped bacon, hard boiled and chopped eggs, apple pear, pecans, cranberries and goat cheese. Serve immediately with poppy seed dressing. EnJOY!
Thursday, June 4, 2015
Strawberry Cheesecake Mousse:
For the crust:
3/4 cups graham cracker crumbs (from about 5 graham crackers)
2 Tblsp butter, melted
1 tsp sugar
For the mousse:
1/2 cup heavy whipping cream
1/3 cup plus 2 Tblsp powdered sugar, divided
8 oz cream cheese
1 cup fresh strawberries, pureed to make about 1/2 cup
1/2 tsp vanilla extract
fresh strawberries for garnish
For the crust, preheat the oven to 350. Mix graham cracker crumbs with the butter and sugar, press into a small baking dish or pie plate. Bake 8-10 minutes, or until golden. Remove and let cool.
For the mousse, whip the cream in a large bowl or the bowl of a stand mixer until stiff peaks form. Beat in two Tblsp of powdered sugar and set aside.
Beat together the cream cheese and 1/3 cup powdered sugar until smooth, then add the vanilla. Mix in the strawberry puree until evenly distributed. Gently fold in the whipped cream. To serve, crumble the graham cracker crust into the bottom of the serving dishes. Top with mousse and garnish with fresh strawberries. Refrigerate 15 minutes or until ready to serve. EnJOY!
Banana PB Crispy Treats
2 Banana's peeled, sliced into 3 sections
Creamy Peanut Butter
Rice Krispy Cereal
Put a smooth layer of peanut butter on banana slice, then coat in rice krispie cereal. EnJOY!
Strawberry Brie Waffle Bites
12 strawberries, cut into 24 rings; tops and bottoms will not be used
2-3 waffles, cut into a total of 24 pieces
1 brie cheese wedge, cut into 24 pieces
maple syrup, for drizzling or dipping
Use tooth picks to assemble waffle bites. Cheese first, then strawberry slice then waffle and drizzle syrup on top. EnJOY!
4 Ingredient Strawberry Banana Ice Cream
2 bananas, cut into 1 inch slices, frozen
1/2 cup frozen strawberries sliced
2 Tblsp whipping cream
1/2 tsp vanilla
Place banana slices on a plate, separating each slice. Place slices in freezer for 2 hours, or preferably overnight.
Remove frozen strawberries and bananas from freezer and pace in food processor, blend until they are the consistency of soft serve ice cream.
Add cream and vanilla and blend until smooth. Transfer ice cream to a freezer container and freeze until solid. EnJOY!
1 banana, peeled
2 Tblsp mini marshmallows
2 Tblsp semi-sweet chocolate chips
2 Tblsp cinnamon toast crunch cereal, or just regular graham crackers, slightly crushed
Preheat grill to medium high heat. Slice banana lengthwise and slightly open. Place ona rectangle of aluminum foil. Insert marsmallows and chocolate chips into the sliced banana. Wrap banana with foil and cook on the grill for 5-6 minutes. Unwrap and top with cereal or graham crumbs. EnJOY!