Cheeseball!

Last spring, I helped a friend plan an engagement party/Bridal shower for her sister and her sister's fiance. She was looking for interesting things to serve, and I suggested a cheeseball. This is the recipe we settled on, and I have made it several times since then. As it has become a favorite of mine, I thought I would share the recipe with all of you.

Cheeseball

2 8-oz packages cream cheese, softened

2 c (8 oz) shredded sharp cheddar cheese

3 Tbsp. finely chopped green onions

¼ cup finely chopped bell pepper

2 tsp season salt*

1 small can crushed pineapple, drained very, very very well

½ cup pecan pieces

Combine all ingredients, except pecans, in mixing bowl and mix well. Chill for several hours or overnight, then form into a ball. Coat cheeseball in pecans and chill for several more hours. Serve with crackers. Can also be served in a bowl, without the pecans/cheeseball shape.

*I usually add this ingredient. However, when I made this last night to take to an event this weekend, I omitted the season salt as I needed to make sure it was gluten free and I couldn't find anything on the bottle saying season salt was gluten free. I since did a google search to find out that Lawry's Season Salt is, indeed, gluten free. But the cheeseball is just as good with no salt, or a little table salt thrown in, too.

March 2, 2013 - And Blueberry Cheesecake Bars

Blueberry & White Chocolate Cheesecake Bars 

(see below for the recipe)

#fmsphotoaday #imadethis #cheesecake

Blueberry & White Chocolate Cheesecake Bars

Source: Tasty Kitchen

Prep Time: 25 minutes

Cook Time: 55 minutes

Serves: 16

Ingredients

For the crust:

1-1/2 cup Graham Cracker Crumbs

2 Tablespoons Sugar

1/4 teaspoon Salt

1/4 teaspoon Cinnamon

6 Tablespoons Butter

For the filling:

8 oz. White Chocolate (I used a Ghiradelli bar)

16 oz. Cream Cheese, at room temperature

2 whole Large Eggs, at room temperature

1/2 cup Sugar

1 teaspoon Pure Vanilla Extract (I used Vanilla Bean Paste)

1-1/4 cup Fresh Blueberries

Powdered Sugar for dusting the finished bars

What You Need To Do

Preheat oven to 325℉.

Fold a 16" long piece of foil to an 8"x"16" strip and place in an 8" square pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Spray bottom of foil lightly with nonstick spray and set aside.

For the crust: In a medium bowl, whisk together the graham cracker crumbs, sugar, salt and cinnamon. Add the melted butter and stir to completely combine. Press evenly into the prepared pan. Bake for 10 to 12 minutes, or until fragrant and golden. Set on a wire rack to cool.

For the filling: In a small bowl, gently melt the white chocolate in the microwave, taking care to not let it scorch (I did 30-second increments on 50% power). Set aside to cool completely (do not do this step too early in advance or your chocolate will start to harden back up again).

In the bowl of a stand mixer, cream the cream cheese on medium-high speed until smooth and creamy, about 1 or 2 minutes. Add the eggs and sugar and beat on medium speed until just combined. Add the cooled white chocolate and vanilla and beat again. Spread mixture evenly over the baked crust and tap the pan gently on the counter to settle it in.

Sprinkle the top with blueberries and press them in ever so slightly with the back of a spoon, so that the blueberries are almost level with the cheesecake filling. Bake for 40-45 minutes, or until cheesecake wobbles just slightly through the center, and the edges are just a bit golden. Remove from the oven and cool completely on a wire rack. Then, place in the refrigerator for at least 3 hours or overnight to chill thoroughly. Once set, carefully remove the cheesecake from the pan by pulling up on the foil lining. Slice into bars and dust with powdered sugar.

Hamburger Cookies

When I was a kid we made Hamburger Cookies. It's been awhile since we made them, but over the weekend I went to a BBQ to celebrate a friend's birthday and wanted to take something fun to share. Since it has been ridiculously warm lately (and I'm NOT complaining!), I wanted to make something that did not involve turning on the oven. Enter Hamburger Cookies. They got many compliments at the BBQ and since they are so easy to make I wanted to share "recipe" with you!

What You Will Need:
Vanilla Wafers
Grasshopper Cookies
Vanilla Frosting
Coconut
Green Food Coloring
Yellow Food Coloring
Sugar Water
Sesame Seeds

What You Do:
Tint coconut green using the green food dye. This becomes your "lettuce." Also tint some of your frosting yellow with the yellow food dye. This becomes your "mustard."

Spread yellow frosting on the bottom of a vanilla wafer. Top with a grasshopper cookie (your "meat patty"). Spread white frosting on the bottom of another vanilla wafer. Add some "lettuce" and place on top of the "meat patty." Repeat with the remaining cookies/frosting/coconut. Brush the tops of each cookie with sugar water and top with sesame seeds.

If you let the cookies sit for a couple of hours before serving, the vanilla wafers will become slightly soft, just like hamburger buns!

It's just that easy and these cookies are guaranteed to be a crowd pleaser at your next party! Enjoy!

Recipe: Panko-Crusted Cod

I'm not the biggest fish fan in the world. But I'm warming up to it as I try different types of fish or recipes for fish that I find that I like. Last night we decided to try using panko crumbs and tried this recipe for Panko-Crusted Cod. It was delicious! We served it with brocolli (another food I'm trying to warm up to) and it was such a tasty meal. If you haven't tried panko crumbs yet, or if you haven't tried putting them on cod, you have to try this recipe!

Panko-Crusted Cod
Recipe from the Washington Post

1 cup panko (Japanese-style bread crumbs....we found we needed less than 1 cup)
Freshly grated zest of 1 medium lemon (we left this out and didn't miss it)
1 tablespoon finely chopped parsley
4 4-6 ounce skinless cod fillets, preferably at least 1 inch thick (we only had 3 filets)
1/4 teaspoon salt to taste
3 tablespoons Dijon mustard, or more to taste
Nonstick cooking oil spray, for the crumb topping
Approximately 4 tablespoons lemon juice, for garnish

Preheat the oven to 375*. Use aluminum foil or parchment paper to line the bottom of a baking dish or rimmed baking sheet large enough to hold the fish fillets in a single layer.

Combine the panko, lemon zest and parsley in a shallow baking dish; mix well.

Use paper towels to pat the fillets dry. Place them skinned (darker) side down on the lined baking dish or sheet, then sprinkle lightly with salt.

Use the mustard to evenly coat the tops of the fillets. Working with one fillet at a time, invert each one onto the panko mixture, pushing down gently so the crumbs adhere to the mustard coating. Return the fillet to the baking dish or sheet and repeat with the remaining fillets. Use nonstick cooking oil spray to lightly coat the fillets crumb topping.

Bake for about 12 minutes, until the fish is cooked through (based on a guideline of 10-12 minutes cooking per inch of thickness). Transfer to the stove top (off the heat) while you preheat the broiler.

Position the top oven rack 4-6 inches from the top broiling element; preheat the broiler.

Broil the fillets for 1-2 minutes, just to brown the crumb topping.

Meanwhile, spoon about 1 tablespoon of lemon juice across each individual plate. Add a splash of olive oil (about 1 teaspoon), and then lay a fillet on top of each portion. Serve immediately.

Recipe: Caramel Layer Chocolate Squares

Here is a recipe for one of my favorite easy-to-make desserts. It is perfect to take to a potluck or a gathering of friends. I recently made it to share with my Bible Study group. It was a hit! I like to stock up on caramels right after Halloween when they are 50% off. Makes this easy, cheap dish even easier and cheaper!

Caramel Layer Chocolate Squares
Recipe from GirlTalk

1 (14 oz) pkg caramels
1 pkg German Chocolate cake mix
3/4 cup butter, melted
2/3 cup evaporated milk, divided into equal portions
1 cup chocolate chips

Combine caramels and half of evaporated milk. Cook over low heat, stirring often until melted and smooth. Grease 9x13 pan. Combine dry cake mix, butter and remaining evaporated milk and chocolate chips. Stir just until mixe. Press half of dough firmly into pan. Bake 6 minutes at 350*. Spread caramel mixture all over. Top with remaining half of dough. Spread gently to cover. Bake at 350* for 15 minutes. Let stand until cool before cutting. Eat and enjoy!

Better Than Olive Garden Breadsticks & Salad

We had lasagna last night. Very good lasagna, too. My mom also made breadsticks that taste pretty darn close to Olive Garden breadsticks, and I remembered that, since I have mentioned these absolutely amazing breadsticks to a few friends in the past, I was supposed to share the recipe with a few people so I figured I'd post it here for all of you.

Almost-Famous Breadsticks
Dough:
1 package active dry yeast
4-1/2 cups all purpose flour, plus more for dusting
2 tablespoons unsalted butter, softened
1 tablespoon fine salt

Topping:
3 tablespoons unsalted butter, melted
1/2 teaspoon kosher salt
1/8 to 1/4 teaspoon garlic powder
Pinch of dried oregano

1. Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1-1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.

2. Kneed the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1-1/2 inch long pieces. Knead each piece slightly and shape into a 7 inch long breadstick. Arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost double, about 45 minutes.

3. Preheat the oven to 400. Make the topping: Brush the breadsticks with 1-1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon of salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1-1/2 tablespoons melted butter and sprinkle with the flavored salt. Enjoy!

And while we are at it, here's a recipe to make a really good salad to go with those breadsticks:

Almost-Famous Garden Salad
Dressing:
1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
3 tablespoons mayo
1 tablespoon lemon juice
2 tablespoons grated parmesan cheese
1/4 teaspoon garlic salt
1/2 teaspoon dried Italian seasoning

Salad:
1 bag American salad blend
1/4 red onion, thinly sliced
4 small pickled peppers, such as pepperoncini (I would skip this, personally, but if you like hot peppers, go for it)
1 tomato, sliced, quartered or however you prefer it
2 tablespoons sliced black olives
1/2 cup croutons
1 tablespoon grated parmesan cheese

1. Combine all the dressing ingredients and 1 to 2 tablespoons of water in a blender or food processor. Puree until smooth.
2. Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing and enjoy!

Pumpkin Cheesecake

Pumpkin Cheesecake
a la Paula Deen
(Source)


Crust
1-3/4 cups graham cracker crumbs (about 13 graham crackers)
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted butter (I used 3/4 of a stick)

Filling
3 (8 ounce) packages of cream cheese, at room temperature
1 (15 ounce) can pureed pumpkin
3 eggs plus 1 egg yolk (at room temperature)
1/4 cup sour cream
1-1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

Directions
Preheat oven to 350-degrees Fahrenheit.

For Crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For Filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar, and spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours. **

Serve with Cinnamon Whipped Cream on top.

Cinnamon Whipped Cream
1 cup whipped cream
1/4 cup powdered sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon

Put all ingredients in food processor, and blend for about 1-2 minutes, until fluffy and whipped to your desired consistency.

**Notes:

- I baked the cheesecake in a water bath. I wrapped the bottom and sides of the springform pan in heavy-duty foil. I then poured in the cheesecake filling, and placed the pan in a larger pan with about 2-3 inches of very hot water, in the oven. I baked the cheesecake for about 1 hour and 15 minutes, until it was just barely jiggly in the center. I then turned the oven off, ran a knife around the edge of the cheesecake pan, and then propped the door open with a wooden spoon handle for about an hour, then removed the cheesecake from the oven until it was room temperature, and then put it in the refrigerator for about 4 hours. The cheesecake is the first one I've made that did not crack. Success!

This was one of the best cheesecakes I've ever tasted. So light and fluffy and delicious!

12 in 12 Challenge: Recipe 11 - Sparkling Coffee Snowflakes

Our family subscribes to Cook's Country magazine. If you have never picked up an issue of Cook's Country, I recommend you do so. The magazine is filled with great recipes and the nice thing is that they explain why the prepare the recipe the way they do and the best methods and equipment.

This recipe was in Cook's Country as a finalist in their Christmas Cookie Contest. I knew I had to try it and I am so glad I did...these cookies are amazing! In fact, my dad thinks they should be the only Christmas cookies we make from now on....I will note that NO...the recipe does NOT contain eggs. I didn't forget an ingredient. They are eggless cookies, which means you can eat the cookie dough without feeling guilty! :)

Sparkling Coffee Snowflakes

Sparkling Coffee Snowflakes

2 cups all-purpose flour
1/4 teaspoon salt
16 tablespoons (2 sticks) butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 tablespoon instant espresso powder
1/2 cup semisweet-chocolate chips, melted
1/2 cup white chocolate chips, melted
1/4 cup turbinado sugar (such as Sugar-In-The-Raw)

1. Make Dough. Combine flour and salt in a medium bowl. With electric mixer on medium-high speed, beat butter, brown sugar, granulated sugar and espresso powder until light and fluffy, about 2 minutes. Reduce speed to low, add flour mixture and mix until just combined. Divide dough in half. Pat each half into a 5-inch disk, wrap in plastic wrap, and refrigerate until firm, at least 2 hours or up to 3 days.

2. Roll & Cut. Heat oven to 300-degrees. Line baking sheets with parchment paper. On lightly floured surface, roll each chilled dough disk into 11-inch round (you may need to let it soften for a minute or three), about 1/4-inch thick. Using 2-inch star or snowflake cookie cutter, cut out cookies, gathering and re-rolling dough as necessary.

3. Bake Cookies. Place cookies 1-inch apart on prepared baking sheets and bake until set, 18-22 minutes. Cool 5 minutes on sheets, then transfer to wire racks to cool completely. Repeat with remaining dough.

4. Decorate Cookies. Drizzle cokies with melted semisweet and white chocolates and sprinkle with turbinado sugar. Let sit until chocolate hardens, about 15 minutes.**

**I found that the chocolate on my first batch did not set up. So I added 1 tsp. Crisco to the second batch AND popped them in the refrigerator for a few minutes. It seemed to set up nicer.

12 in 12 Challenge: Recipe 10 - Oreo Cheesecake

About a week ago I went to a mystery dinner at a friend's house. It was a potluck and I was assigned to bring a dessert. Since I knew the event was to be a little bit "nicer" than your average potluck, I wanted to make something super special. I decided it would be fun to tackle a cheesecake. Now, mind you, I had never before made a cheesecake. I had no idea what was involved, but I knew it couldn't be too hard. So I set out to find a recipe. I started my search at www.copykat.com, which is a website with copycat recipes for restaurant foods. I found a recipe for the Cheesecake Factory's Oreo Cheesecake, and I must say this cheesecake is a winner!!!

Cheesecake Factory Oreo Cheescake


Crust:
1-1/2 cups Oreo cookie crumbs (about 20-23 cookies, finely chopped)
2 Tbsp. melted butter

Filling:
1-1/2 lb. cream cheese
1 cup sugar
5 large eggs
1/4 tsp. salt
2 tsp. vanilla
1/4 cup flour
8 oz. sour cream
5 Oreo cookies, coarsely chopped, for the batter
10 coarsely chopped Oreo cookies for the top of the cheesecake

You Will Also Need:
9" Springform pan, buttered on bottoms and sides

Directions:


**CRUST**
Mix melted butter with Oreo crumbs and press into springform pan, covering the bottom and 1-1/2" up the sides (Note: I did not have enough crust to go up the sides). Set aside.

**FILLING**
All ingredients need to be at room temperature before beginning. Beat cream cheese until light and fluffy. Keep mixer on a low setting during the mixing and beating process. Add sugar gradually and continue beating cream cheese until mixed through. Add eggs one at a time and continue to beat until blended. Measure the vanilla, salt, and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat well. Turn off the mixer and stir in the coarsely chopped Oreo cookies with a spoon.

Pour cream cheese into the springform pan and place the remaining coarsely chopped Oreo cookies on top of the cream mixture. Place pan on the top rack and in the middle of a preheated oven at 325-degrees, and bake for 1 hour and 15 minutes. When the time is up, prop the oven door open and let the cheesecake stay in the oven for one hour. Remove the cheesecake from the oven and let cool enough to place in the refrigerator for 24 hours. It is worth the anticipation. A cheesecake should season. The flavor ripens and becomes enriched.

Original Recipe
---------------------------
Yum, yum, yum! Everyone who tried this cheesecake at the party thought it was delicious. I am hooked on making cheesecakes and am even planning to make a different flavor/recipe for tomorrow night's dessert as my aunt and uncle will be joining us for dinner. Stay tuned to hear how that one turns out! :)

12 in 12 Challenge: Recipe 9 - Orange Glazed Chicken

Orange Glazed Chicken

From Everybody Cooks magazine, put out by Dierbergs Grocery Stores in St. Louis

1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces

4 tablespoons cornstarch, divided

4 tablespoons soy sauce, divided

2 tablespoons vegetable oil (I used a mixture of vegetable/olive oil)

1 package (16 oz) frozen stir-fry vegetables, thawed

2 teaspoons grated orange peel

1/2 cup fresh orange juice

1 cup chicken broth

1 clove garlic, minced

1/4 teaspoon red pepper flakes (I would use less next time because I do not like spicy foods)

1/4 teaspoon salt

Rice

1. In medium bowl, combine chicken, 2 tablespoons of the cornstarch, and 2 tablespoons of the soy sauce; let stand for 30 minutes.

2. Heat wok or large non-stick skillet over medium-high heat. Add oil and chicken; stir-fry until chicken is no longer pink, about 3-4 minutes.

3. Add vegetables, stir-fry for 1 minute.

4. In medium bowl, dissolve remaining 2 tablespoons cornstarch in orange juice. Stir in orange peel, broth, remaining 2 tablespoons soy sauce, garlic, red pepper flakes, and salt. Stir into chicken mixture.

5. Bring to a boil over medium-high heat; cook, stirring frequently until thickened.

6. Serve over hot cooked rice.

Serves 4 (although I served 3 and we have lots of leftovers).

Yum, yum, yum! If you try this, let me know how you like it! We loved it and will be making it again!

12 in 12 Challenge: Recipe 8 - Butternut Squash Soup

My mom attended a cooking class at a local kitchen supply store recently, and the class was all about soups. She brought home the recipe and I was immediately attracted to the recipe for Butternut Squash Soup. See, I don't really care for squash (I know it's good for me. . .I just don't like the texture/flavor that much) but a couple years ago I tried a Butternut Squash Soup that was absolutely to die for. The person who made it was unable to give me the recipe, so when I saw this recipe I knew we had to try it to see if I liked it, also.

See the end for my comments. I would love to hear your thoughts.

Butternut Squash Soup


2 Tbl. Butter
1 Onion, chopped
1 Carrot, chopped
2 stalks Celery, chopped
2 Russet Potatoes, chopped
1 Butternut Squash, peeled, cored and chopped
1 quart Chicken Stock
1/4 cup Brown Sugar
Fresh Sage (to taste) (I used dried, as we did not have any fresh sage on hand)
Salt (to taste)
1/2 cup Heavy Cream or Sour Cream (optional)

Directions:

1. Melt butter in a large stock pot.

2. Add chopped vegetables (including potatoes and squash) and cook for 5 minutes on medium-high heat, until slightly browned (I cooked them for about 8 minutes).

3. Add stock and simmer for 30-40 minutes or until all of the vegetables are tender.

4. Using a stick blender, blend the soup until smooth.
5. Finish with fresh sage, brown sugar, salt and cream.

6. Enjoy (I also topped each bowl with additional sour cream and sage)!

My Thoughts:
- Super easy to make! The most time consuming part is chopping the veggies. And waiting for it to cook, of course. :)
- Our whole family enjoyed this soup. I think that means the recipe is a "keeper." Let me know how your family likes it, if you try it!

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For previous 12 in 12 recipes, check out the following:

1. Cream Cheese Coffee Cake
2. Chewy Toffee Bits Cookies
3. Deviled Chicken
4. Cinnamon Rolls
5. Strawberry Trifle
6. Easy Chicken Alfredo
7. Pumpkin Spice Muffins