Sopapilla Cheesecake

This is an office party favorite. 


Ingredients


2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon Mexican vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey


Directions

1.Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.

2.Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.

3.Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.

4.Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

Bubble and Squeak.

Well no self respecting bubble gum cook would be complete without this:

We have bubble gum casserole, bubble biscuits, bubble gum pie, bubble gum pudding, and now: ( Wait, I don't think I've shared the bubble gum pudding recipe yet.- and that was a tale of  the bizarre.)


BUBBLE AND SQUEAK

The Colonial Williamsburg Tavern Cookbook
by Colonial Williamsburg Foundation

Serves 8

Ingredients

• 4-5 large all-purpose potatoes (4 pounds), peeled and quartered
• Salt
• 1/4 cup olive oil, divided
• 1 medium head green cabbage (2 pounds), halved, cored, and thinly shredded
• Freshly ground black pepper to taste
• 1 large egg, lightly beaten
• 1 tablespoon finely snipped chives or 2 scallions, trimmed and thinly sliced

Directions

In a large saucepan, place the potatoes and pour in enough cold water to cover. Add salt to taste and bring to a boil over high heat. Reduce the heat to medium high and cook until the potatoes are very tender, 20-25 minutes. Drain well and puree in a food mill or potato ricer or pass through a fine-mesh sieve. Transfer to a large bowl.

In a large skillet, heat half the oil. Add the cabbage and season with salt and pepper. Cook over medium-high heat, stirring often, until the cabbage is tender and most of the moisture has evaporated, about 10 minutes. Cool slightly in the skillet.

Add the cabbage, egg, chives or scallions, and salt and pepper to the potatoes. Mix well to blend and divide into 16 equal portions. Use your dampened hands to form thick patties.

In a large skillet over medium-high heat, heat the remaining oil. Add the patties and cook, turning once or twice, until golden brown on both sides, 7-10 minutes. Drain on paper towels and season with salt and pepper before serving.

Slow Cooker Chicken and Vegetables with Dumplings

.PREP TIME 10 Min TOTAL TIME 11 Hr SERVINGS 5

 2 1/2 to 3 pounds boneless skinless chicken thighs
1 pound small red potatoes (about 2 1/2 inches in diameter)
1 medium onion, coarsely chopped ( 3/4 cup)
2 cups baby-cut carrots
5 1/4 cups Progresso® chicken broth (from two 32-ounce cartons)
2 cups Original Bisquick® mix
1/2 cup water
2 teaspoons parsley flakes



1 Place chicken, potatoes, onion and carrots in 6-quart slow cooker. Add broth.

2 Cover and cook on low heat setting 9 to 10 hours.

3 Increase heat setting to high. Stir together Bisquick mix, water and parsley in medium bowl. Drop dough by rounded tablespoonfuls onto hot chicken mixture. Cover and cook 45 to 50 minutes or until dumplings are dry in center.

Easy Chicken Bake

Ingredients:

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 package (9 ounces) frozen mixed vegetables, thawed

1 cup cubed cooked chicken or turkey

1/2 cup milk

1 egg

1 cup all-purpose baking mix

Directions:

• Heat the oven to 400°F.  Stir the soup, vegetables and chicken in a 9-inch pie plate.
• Stir the milk, egg and baking mix in a small bowl.  Spread the batter over the chicken mixture.
• Bake for 30 minutes or until the topping is golden brown.

Baked Potato Soup

Ingredients:


2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper

Preparation:

In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.

This baked potato soup recipe serves 6 to 8.

Shared by Coastieswife.

Corn Pudding

Ingredients


5 eggs
1/3 cup butter, melted
1/4 cup white sugar
1/2 cup milk
4 tablespoons cornstarch
1 (15.25 ounce) can whole kernel corn
2 (14.75 ounce) cans cream-style corn

Directions

1.Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.

2.In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.

3.Bake for 1 hour.

Hungarian Meatball Stew

Ingredients




1 1/2 pounds ground beef
1/2 cup bread crumbs
1 large egg
Salt and pepper
2 tablespoons extra-virgin olive oil
2 carrots, chopped
1 small onion, chopped
1 rib celery, chopped
2 tablespoons flour
2 tablespoons sweet paprika
2 cups beef broth
1 tablespoon caraway seeds


1. In a large bowl, combine the beef, bread crumbs, egg, 1 teaspoon salt and 1/4 teaspoon pepper. Mix well and form into 1 1/2-inch meatballs.

2. In a large skillet, heat the olive oil over medium-high heat. Working in 2 batches, add the meatballs and cook, shaking the skillet often, until lightly browned, 5 to 7 minutes. Transfer to paper towels to drain.

3. Pour off all but 1 tablespoon of the fat in the skillet and add the carrots, onion and celery. Cook, stirring constantly, until softened, about 3 minutes. Stir in the flour and paprika and cook for 1 minute. Pour in the beef broth and bring to a boil over high heat, scraping up any browned bits from the bottom of the pan; season to taste with salt and pepper. Add the reserved meatballs and caraway seeds, reduce the heat to medium-low and simmer for 5 minutes.

Candy-Filled Witches' Hats

Candy-Filled Witches' Hats

 Ingredients


Self-sealing plastic bag
1 16 ounce canchocolate frosting
20 chocolate ice cream cones
Candy corn or assorted small candies
Large green and yellow gumdrops (optional)
20 2 - 3 inches chocolate cookies

Directions


1. Fill plastic bag with some chocolate frosting. Seal bag and cut a very small end off one corner of the bag and set aside. For each hat, invert one ice cream cone and fill with about 2 tablespoons candy corn or small candies. Pipe some frosting from bag along bottom edge of cone. Press a cookie against frosting. Carefully invert right side up onto waxed paper-lined cookie sheet.



2. Decorate outside of cone with small candies, using additional frosting as necessary. Refill frosting bag as needed. If desired, roll out large green and yellow gumdrops on a sugared surface until 1/8 inch thick. Cut into 1/4-inch strips. Press green strips around brim of hat and cut smaller pieces from yellow strips to make a buckle; press onto hat. Makes 20 hats.

Cheesy Chicken & Rice Casserole

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper

2 cups frozen mixed vegetables
1 1/4 pounds skinless, boneless chicken breast halves
1/2 cup shredded Cheddar cheese (about 2 ounces)


Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 7 x 2-inch baking dish.
Top the rice mixture with the chicken. Cover the baking dish.
Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.

Spooky Cheesecake

What you need:

 18 OREO Chocolate Sandwich Cookies, finely crushed (about 1-1/2 cups)

 2 Tbsp. butter or margarine, melted
 3 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
 3/4 c. granulated sugar
 1 can (15 oz.) pumpkin
 1 Tbsp. pumpkin pie spice
 3 eggs
 1 c. BREAKSTONE'S or KNUDSEN Sour Cream
 1 square BAKER'S Semi-Sweet Baking Chocolate
 1 tsp. butter or margarine

What to do:

1. PREHEAT oven to 350°F if using a silver 9-inch springform pan (or 325°F if using a dark 9-inch nonstick springform pan). Mix cookie crumbs and 2 Tbsp. butter; press firmly onto bottom of pan. Set aside.
2. BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin and pumpkin pie spice; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
3. BAKE 50 to 55 min. or until center is almost set; cool slightly. Carefully spread sour cream over top of cheesecake. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
4. PLACE chocolate and 1 tsp. butter in small microwaveable bowl. Microwave on MEDIUM (50%) 30 sec.; stir until chocolate is completely melted. Drizzle over cheesecake in spiral pattern. Starting at center of cheesecake, pull a toothpick through lines from center of cheesecake to outside edge of cheesecake to resemble a spider's web. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Country Fried Steak

Ingredients:

3 pounds sirloin tip roast
1 teaspoon salt, to taste
1 tablespoon white vinegar
3 cups unbleached flour
2 tablespoons pepper
vegetable oil, for deep frying
2 tablespoons unbleached flour
1 cup milk
1/4 teaspoon salt
parsley, for garnish

Preparation:

Cut the meat into 1/2-inch thick slices. Pound the meat with a meat mallet to tenderize. Cut each slice crosswise into 3 pieces. Place in a large bowl. Cover with water and add the salt and vinegar. Marinate for 2 hours.

Combine the flour and pepper in a plastic bag and add the meat, (do not pat dry) 1 piece at a time, shaking to coat thoroughly. Heat the oil in the deep fryer or a large deep skillet, over medium heat, to 350°. Add the meat in batches (do not crowd) and fry until light brown, about 30 seconds per side. Drain the meat on paper towels and place it on a heated platter and cover lightly with foil to keep warm.

To make the gravy, pour off all but 2 tablespoons of the oil in the skillet, leaving the browned bits. Heat over medium heat and add the flour, stirring and scraping up all of the browned bits for 3 minutes. Remove from the heat and gradually whisk in the milk. Stir in the salt and continue to whisk until thickened, about 1 minute. Serve over the steaks and garnish with parsley just before serving.

Serves 8.

Maple-Brined Turkey Breast with Mushroom Pan Gravy

Ingredients


3 quarts water
1 1/2 cups maple syrup
1 cup packed brown sugar
3/4 cup low-sodium soy sauce
1/4 cup kosher salt
1 teaspoon whole black peppercorns
6 garlic cloves, crushed
3 bay leaves
2 (2-pound) boneless turkey breast halves
1 teaspoon freshly ground black pepper, divided
Cooking spray
1 tablespoon olive oil
1/4 cup chopped shallots
2 cups finely chopped cremini mushrooms
4 cups fat-free, less-sodium chicken broth
1 tablespoon all-purpose flour
2 tablespoons water
1/4 cup chilled butter
1 tablespoon chopped fresh flat-leaf parsley

Preparation

1. Combine first 8 ingredients in a large Dutch oven. Bring to a boil, stirring to dissolve sugar and salt. Cool completely. Add turkey to brine; cover and chill 4 hours.

2. Remove turkey from brine; discard brine. Rinse turkey; pat dry. Loosen skin from breast by inserting fingers, gently pushing between skin and meat. Rub 1/2 teaspoon ground pepper under loosened skin. Place on a roasting pan coated with cooking spray.

3. Preheat oven to 400°.

4. Bake turkey at 400° for 45 minutes or until a thermometer registers 160°. Remove from oven; cover loosely with foil. Let stand 15 minutes. Remove skin, and discard.

5. Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 1 minute. Add mushrooms; sauté 6 minutes or until lightly browned. Add broth; bring to a boil, and cook until reduced to 2 cups (about 20 minutes). Combine flour and 2 tablespoons water in a small bowl; stir with a whisk. Stir flour mixture into mushroom mixture; simmer 3 minutes or until slightly thickened, stirring frequently with a whisk. Remove from heat; stir in butter, 1 tablespoon at a time. Stir in parsley and remaining 1/2 teaspoon ground pepper. Serve gravy with sliced turkey breast.

Cooking Light

NOVEMBER 2009

Blue Cheese Polenta with Vegetables

. Ingredients

2 tablespoons extra-virgin olive oil, divided
2 (4-ounce) packages presliced exotic mushroom blend
1 teaspoon chopped fresh thyme
1 1/2 cups thinly sliced sweet onion
1 red bell pepper, thinly sliced
1 teaspoon minced garlic
1/2 teaspoon kosher salt, divided
1/4 teaspoon black pepper, divided
3 cups 1% low-fat milk
1/2 cup water
2/3 cup quick-cooking polenta
3/4 cup (3 ounces) crumbled Gorgonzola cheese, or blue cheese
1/4 cup chopped fresh parsley

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Add mushrooms and thyme; sauté for 4 minutes or until the mushrooms are tender. Add remaining 1 tablespoon olive oil, onion, bell pepper, garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; sauté for 8 minutes or until vegetables are tender.

2. Combine milk, 1/2 cup water, the remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a medium saucepan; bring to a boil. Stir in polenta; cook 5 minutes, stirring frequently. Remove from heat, and stir in cheese. Serve with vegetables. Sprinkle with parsley.

David Bonom, Cooking Light

SEPTEMBER 2011