Thursday, January 29, 2015

Churro Cheesecake

  • 2 cans (8 oz. each) Pillsbury Crescent Dinner Rolls
  • 2 pkg. (8 oz. each) Philadelphia Cream Cheese..softened
  • 1 tsp. Vanilla
  • 1 egg, slightly beaten
  • 1 cup Sugar..divided
  • 2 Tbsp. ground cinnamon
  • 13×9″ baking pan
  • Unroll one of the cans of the Crescent dough and press it onto the bottom of a greased 13×9″ baking pan, to form a bottom crust.  Firmly press the seams together to seal.
  • With a hand mixture, beat the Cream Cheese, Vanilla, Egg and 1/2 cup of the Sugar on medium speed until well blended…
  • Spread it evenly onto the crust.
  • Unroll the remaining can of Crescent dough onto a large sheet of wax paper.  Pat out the dough to form a 13×9″ rectangle, pressing the seams together to seal.
  • Invert over the Cream Cheese mixture to form a top crust.
  • Bake at 350 for 30-35 minutes, or until golden brown.
  • Combine the remaining 1/2 cup Sugar and Cinnamon in a bowl and sprinkle it all over the top…
  • NOW it’s Churro-fied…
  • Serve up a nice big square, or a few squares…and taste the amusing amazement! 

Creamy Tomato And Spinach Pasta

  • 1 Tbsp olive oil
  • 1 small onion
  • 2 cloves garlic
  • 1 (15 oz.) can diced tomatoes
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • pinch red pepper flakes (optional)
  • freshly cracked pepper to taste
  • ½ tsp salt
  • 2 Tbsp tomato paste
  • 2 oz. cream cheese
  • ¼ cup grated Parmesan
  • ½ lb. penne pasta
  • ½ (9 oz.) bag fresh spinach
  1. Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander.
  2. While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent (about 5 minutes).
  3. Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and a ½ cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.
  4. Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again.
  5. Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Serve warm.

Jalapeño Popper Egg Bake

  • 1 Jalapeño, thinly sliced
  • 5 eggs
  • 1/2 milk
  • 1 teaspoon seasoned salt
  • 1 cup cheese (I used shredded cheddar)
  • 1 cup bacon, cooked
  • 2 tablespoons cream cheese
  • Preheat the oven to 350 degrees.
  • Start by whisking together the eggs, milk, seasoned salt, cheese and bacon. Pour this mixture into a baking dish that has been sprayed with cooking spray. Pull of little chunks of cream cheese and place them around the top of the egg mixture. Do the same and place the jalapeño slices on the top as well.
  • Bake in the oven for about 20-25 minutes depending on how big of a baking dish you are using.

Slow Cooker White Chicken Chili

  • 1 yellow onion
  • 2 cloves garlic
  • 1 jalapeño (optional)
  • 1 boneless, skinless chicken breast (about ¾ lb.)
  • 1 16oz. jar salsa verde
  • 2 15oz. cans Essential Everyday™ cannellini beans
  • 1 15oz. can Essential Everyday™ pinto beans
  • 1 Tbsp ground cumin
  • 1 tsp dried oregano
  • ¼ tsp cayenne pepper
  • ¼ tsp freshly ground black pepper
  • 2 cups Essential Everyday™ chicken broth
  • 4 oz. Essential Everyday™ Monterrey Jack cheese, shredded
  1. Dice the onion and mince the garlic. Slice the jalapeńo lengthwise, scrape out the seeds with a spoon, then dice. Place the onion, garlic, jalapeño, and chicken breast in the bottom of a slow cooker.
  2. Drain and rinse the beans, then add them to the slow cooker, along with the salsa, cumin, oregano, cayenne, and freshly ground black pepper.
  3. Pour two cups of chicken broth over the contents in the cooker and then give everything a brief stir. Place the lid on the slow cooker and cook on high for four hours.
  4. After four hours, the chicken should be tender and easily shreddable (if not, replace the lid and cook for one more hour). Carefully remove the chicken breast from the slow cooker and use two forks to shred the meat. Return the meat to the slow cooker. Stir the chili, slightly mashing the beans with the back of the spoon as you stir.
  5. Serve the chili hot topped with shredded Monterrey Jack cheese. Other optional toppings include fresh cilantro, diced avocado, freshly squeeze lime, or tortilla chips.

Singapore Noodles

  • 8 oz. rice vermicelli noodles
  • 1 Tbsp hot curry powder
  • 2 cloves garlic
  • 1 inch fresh ginger
  • 3 Tbsp vegetable oil
  • 1 bunch bok choy
  • 4 medium carrots
  • 12 oz. bag bean sprouts
  • 1 bunch green onions
  • ¼ cup soy sauce
  • 1 tsp sesame oil
  • 1 tsp chili garlic sauce (optional)
  1. Place the dry rice noodles in a bowl and cover with room temperature water. Let soak for 15 minutes. Drain in a colander after they have soaked and are softened. Return the noodles to the bowl, cut the noodles into pieces (approximately 6 inches in length) to facilitate stir frying later. Sprinkle the noodles with curry powder and toss to coat. Set noodles aside.
  2. While the noodles are soaking/draining/marinating in curry powder, prepare all of your vegetables. Peel and mince the garlic and ginger, julienne the carrots, wash and thinly slice the bok choy, rinse the bean sprouts and slice the green onion.
  3. Heat vegetable oil in a wok or large skillet over high heat. When the pan is very hot, add the garlic and ginger. Stir fry very briefly (1 minute or less) then add all of the vegetables, reserving some green onion for garnish. Stir fry the vegetables until they just begin to soften.
  4. Add the noodles to the hot pan and stir fry briefly (1-2 minutes). Remove the pan from the heat and stir in the soy sauce, sesame oil and chili garlic sauce. You can either add them to the pan individually or mix them all together in a bowl then stir into the dish. Taste the noodles and adjust the seasoning to your liking.

Salted Caramel Pretzel Bark

  • ½ bag of mini pretzel twists
  • 2 sticks of butter (1 cup total)
  • 1 cup of brown sugar
  • 1 bag of chocolate chips (2 cups)
  • Sea salt or table salt
  1. Preheat your oven to 350 degrees.
  2. Then line a large jelly roll pan with aluminum foil and lay a single layer of pretzels down. I was pretty meticulous about this and made neat little rows (you can fit more on that way right?).
  3. In a medium saucepan, melt the butter and the brown sugar until the sugar is dissolved. Let it boil gently just until it starts to stick to the bottom and it forms a nice smooth caramel. You’ll want to let it bubble a little and get really thick.
  4. Remove from heat and pour evenly over the top of the pretzels (don’t worry if every single pretzel isn’t covered). Put in the oven at 350 degrees for five minutes.
  5. Remove from the oven and sprinkle the chocolate chips over the top. You can let the caramel melt the chips, but I prefer to put it back in the oven for one minute.
  6. Spread the chocolate chips around with a spatula until mostly melted.
  7. Sprinkle generously with salt.
  8. Let cool on the counter top for a few minutes and then pop in the freezer for at least two to three hours.
  9. When it comes out of the freezer, break it up into uneven chunks with your hands and serve.

Gooey Cookies and Cream Chocolate Cake Bars

  • 1 Devils Food Cake Mix
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 large egg
  • 1 1/2 cups chocolate chips
  • 14 ounce can sweetened condensed milk
  • 14 Oreo Cookies, broken into bite size pieces
  1. Preheat oven to 350 degrees F. and line a 9×13 inch baking pan with tin foil sprayed with non-stick cooking spray.
  2. Place cake mix, butter and egg into a large bowl, mixing to combine. Use your hands, it works much quicker :) Press into prepared baking pan. Top with broken pieces of cookies.
  3. Pour sweetened condensed milk over cookies and top with chocolate chips. Bake for 23-25 minutes, until cooked through. Remove from oven.
  4. After 5 minutes of cooling, run a plastic knife around edges to loosen, this makes it much easier to remove from foil.  Let cool completely, remove foil from pan, then cut into squares.  I cut off all of the edges before cutting into squares (makes for neater squares), but do whatever you’d like!!