Wednesday, August 13, 2014

Peanut Butter Cheesecake

Peanut Butter Cheesecake

Oreo Crust:

  • 2 rows oreos, crushed.
  • 1/4 cup butter, melted
  • 1 cup peanut butter cups, chopped
  • 1/2 cup chocolate chips
In 9" spring form pan, mix crushed oreos and melted butter until combined.  Press onto bottom and sides of pan.  Sprinkle peanut butter cups and chocolate chips on top.

Cheesecake Batter:
  • 4-8 oz. bricks cream cheese, softened
  • 5 eggs
  • 1 1/2 cups brown sugar
  • 1 cup creamy peanut butter
  • 1/2 cup heavy whipping cream
  • 1 Tbsp. vanilla
Beat cream cheese in large mixer until smooth.  Add eggs, one at a time until combined.  Add the rest of the ingredients and mix until smooth.  Pour onto crust.  Set two ramekins or small baking dishes full of water on either side of oven.  Place cheesecake in the center of the oven.  Bake at 350 for 45 minutes, or until just browned on top and slightly jiggles in center.  Cool on stove-top or counter for 1 hour.  

Ganache Topping:
  • 1/4 cup heavy whipping cream
  • 1 cup chocolate chips
Heat cream in saucepan until boiling.  Take off heat and add chocolate chips.  Whisk until smooth.  Pour or drizzle on top of cheesecake.  Add peanuts and more peanut butter cups if desired.  Refrigerate overnight.  Enjoy!
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Wednesday, July 2, 2014

Buffalo Blue Cheese Wontons

Hope on over to Mother's Niche to find the recipe for these bad boys!  And by "bad," I mean sooooo good!
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Tuesday, June 24, 2014

Key Lime Pie Ice Cream {Cookbook Give-Away}

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July is national ice cream month!  So today, I am sharing a recipe from Wendy Paul's cookbook 101 Gourmet Ice Cream Creations.  This recipe was SO easy and tasted wonderful!  It wasn't too sweet, and it wasn't too tart.  It was very refreshing; perfect for a light summer-time treat!

I am also giving away a copy of her cookbook!  To enter, please leave a comment on this post telling me what your favorite flavor of ice cream is.  To enter AGAIN, please like my facebook page.  And to enter AGAIN, please follow my blog!  You may enter until Tuesday, July 1st.  I've already made a few of her recipes and they were all delicious!

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To make the recipe, first start out with the basic vanilla recipe below.  Then add the ingredients found in the Key Lime Pie Recipe.  

Creamy Vanilla

This recipe contains less fat than Rich and Creamy Vanilla, and does not have any
eggs in it. Perfect for specific dietary needs, but still has the heavy creamy texture you

½ to ¾ cup sugar
2 cups cream
1 cup 2% milk
1 tsp. pure vanilla extract

Whisk together all ingredients until combined. Transfer your cream liquid into your
ice cream machine and make according to manufacturers directions. 

Key Lime Pie

Yes, of course I had to include key lime in this recipe book. It wouldn’t be complete
without it.  It’s a keeper!

1 Basic recipe
2 limes zested and juiced or Nellie and Joe's Key Lime juice
½ cup crushed graham crackers

Add the lime zest to your Basic recipe, whisking together until
combined. Place mixture in your machine and follow manufacturers directions in
freezing. The last 5 minutes of the freezing process, add the lime juice and the
crushed graham crackers.

You can find Wendy Paul's cookbook HERE!
Follow her on Instagram!
And don't forget to like her Facebook page!

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Wednesday, June 18, 2014

Meatball Subs

My entire family loves this recipe, especially my kids.  It's super easy and very delicious!

Meatball Subs

  • THIS recipe of meatballs (I half the recipe for my subs)
  • 8 hoagie rolls
  • 1 cup ketchup
  • 3/4 cup brown sugar
  • 1/4 tsp. garlic powder
  • 1/2 tbsp. dried minced onion
  • 1/4 tsp. liquid smoke
  • Parmesan cheese
In medium bowl, combine ketchup, brown sugar, garlic powder, onion, and liquid smoke.  Combine and pour over meatballs in medium baking dish.  Cover and bake at 350 for 1 hour.  Serve on hoagie rolls and sprinkle with Parmesan cheese.  Enjoy!
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Monday, June 9, 2014

Sweet Teriyaki Pasta Salad

Sweet Teriyaki Pasta Salad

  • 16 oz. bowtie noodles-cooked and marinated (2 hours in dressing)
  • 2 cans mandarine oranges, drained
  • 1 can water chestnuts, drained
  • 1/2 cup chopped fresh parsley
  • 1/2 cup honey roasted peanuts
  • 1 1/2 bag small leaf spinach
  • 4-5 cups cooked, chopped chicken breast
  • 1/4 cup toasted sesame seeds
  • 1 cup vegetable oil
  • 2/3 cup teriyaki sauce
  • 2/3 cup white wine vinegar
  • 6 Tbsp. sugar
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
Mix dressing ingredients together in blender.  Marinate cooked noodles for at least 2 hours.  Combine all salad ingredients and stir dressing in.  Enjoy!

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Wednesday, June 4, 2014

Chocolate Swirl Cheesecake

Hop on over to Mother's Niche for my Chocolate Swirl Cheesecake recipe!

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Tuesday, May 27, 2014

Menu Planner

I am so excited to share these menu planners with you.  Menu planning is so important!  It cuts down trips to the grocery store ($$$), and makes the process so much easier!  I prefer to have my weekly planner and my grocery list all in one place.  After I make my weekly menu, I cut the paper in half and stick it in my command center.  The grocery list is ready to go in my purse.

For now, I have two color combos to choose from.  Please click the picture below for your free download.  Enjoy!

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Tuesday, May 20, 2014

Chipotle Chicken Tacos

These tacos are a favorite for me and my family!  And they are one of the easiest and quickest dinners I make.

Chipotle Chicken Tacos

  • 2 large chicken breasts, cut into bite-size pieces
  • 1/4 cup brown sugar
  • 3 tsp. adobo sauce
  • 1 1/2 tsp. salt
  • 1/2 tsp. chili powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. black pepper
  • 10-12 small flour tortillas
  • 1 can black beans
  • 1 white onion, chopped
  • 1 tomato, chopped
  • 1/2 cup Mexican cheese blend
  • 2 avocados, sliced
  • 2 limes, quartered
  • Sour Cream, opt.
Mix brown sugar, adobo sauce, and spices together.  Pour in ziplock bag with chicken and let marinade at least 3 hours. 

Cook chicken, and set aside.  Heat black beans on stovetop on medium-low heat.  Add a couple sprinkles of cumin, garlic powder, and salt to taste.  To assemble tacos, place chicken, black beans, onion, tomatoes, cheese, and avocados on a tortilla.  Squeeze lime juice over and top with sour cream if desired.  Enjoy!
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Wednesday, January 22, 2014

Peanut Butter and Caramel Cupcakes

Peanut Butter and Caramel Cupcakes
  • THIS chocolate cake recipe
  • 1 C. butter, softened
  • 1 C. creamy peanut butter
  • 4 Tbsp. milk
  • 2 tsp. vanilla
  • 4-6 cups powdered sugar
  • Caramel sauce and peanuts to decorate
Bake chocolate cupcakes according to directions.

For frosting, cream butter and peanut butter together until smooth.  Add milk and vanilla, and beat until incorporated.  Add powdered sugar and beat until you get the consistency you like.  Pipe onto cupcakes.  Drizzle caramel sauce, then sprinkle peanuts on top.  Enjoy!

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Monday, October 7, 2013

Mini Fruit Tarts

I made these fruit tarts as a last minute dessert for a family get together.
They were a huge hit and SO yummy!

Mini Fruit Tarts
  • 1 batch of your favorite sugar cookie dough (can use store-bought.)
  • 1 8 oz. package cream cheese, softened
  • 1/4 cup sugar
  • 1 8 oz. carton cool whip
  • 1-2 cups of your favorite fruit, chopped.  (Ideas: blueberries, kiwi, peaches, strawberries, pineapple, raspberries, etc.)
Grease a mini-cupcake pan.  Roll out dough about 1/4 inch thick.  Using a cookie cutter or a cup, cut circles out of dough- about 2 inches in diameter.  Press into 24 mini cupcake wells.  Bake at 350 for about 10-12 minutes.  Let cool, and carefully take out each cup and set on rack to cool some more.  (They can break, so you really need to be patient and be careful.) 

While they are cooling, mix cream cheese and sugar until smooth.  Fold in cool whip.  Spoon into each cup.  Top with your favorite fruit!  Enjoy!
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Monday, September 30, 2013

Raspberry Peach Jam

Raspberry Peach Jam

  • 8 cups peeled pitted and pureed peaches
  • 2- 12oz pkg frozen raspberries Or you can use fresh, also pureed. 
  • 10 cups sugar. 

Mix all together in BIG pot/pan (it grows) bring to a boil. 
Once it boils set timer and continue boiling/stirring for 13 minutes. 
after 13 min stir in 2 large pkgs raspberry Jell-o, bring back to a boil and time for 3 more minutes. 
Pour into bottles put lids and rings on and turn upside down. Let set for 12 hours. No water bath necessary!

You can do strawberry or raspberry jam with this recipe... just use coordinating flavor of jell-o/fruit.  The raspberry seems to set up the best but they are all yummy.  It is a little runny right off the storage room shelf, until it has sat for a while, or once its refrigerated it sets up more.

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Chicken Cordon Bleu

I don't have a picture for this recipe, yet!  It is SO good, that I always gobble it up before I remember to snap one.  But I will try to remember soon.

Chicken Cordon Bleu

  • 6 boneless, skinless chicken breasts
  • 12 thin slices of ham
  • 12 slices Swiss cheese
  • 3 eggs, beaten
  • 2 cups bread crumbs
Alfredo Sauce
  • 2 tsp. melted butter
  • 1 tbsp. diced onion
  • 1/2 tsp. chopped garlic
  • 1 cup heavy cream
  • 1 cup whole milk (I have used 2% before, and it turns out fine.)
  • 1/2 + grated Parmesan cheese
  • 1/2 tsp. salt
I like to get everything out and ready before I start.  Beat eggs, and place in bowl.  Pour breadcrumbs in separate bowl.  Get the slices of ham and cheese out and place on a cutting board, or clean surface.  (You don't want to keep reaching in the bag or container to get your meat and cheese, because you will have raw chicken on your hands!)  I assemble it all on a cutting board, and I have the bowls right beside it.  Pound chicken breasts with meat tenderizer until about 1/4 inch thick.  Place 2 slices of ham and 2 slices of cheese on each breast.  Roll up and dip in egg, then dip in bread crumbs.  Place on cookie sheet and bake at 350 for 30 minutes, or until fully cooked.

For the Alfredo sauce, melt butter in small saucepan.  Add onion and garlic and cook for a minute or 2- careful not to burn.  Once cooked, slowly add cream and milk.  Bring to a boil.  Reduce heat and add Parmesan cheese and salt.  Keep stirring until all melted together.  Serve on top of chicken.  (We love to make mashed potatoes with this and use the sauce as a gravy.  SO yummy!)

*This recipe was adapted from The Roof's cookbook.
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