Strawberry Cream Cheese Icebox Cake

This is another recipe that I tried.  I thought it seemed like a simple dessert similar to a 4 layer delight.  Overall, it's good.  The one thing I didn't like is the use of the graham crackers for the crust.  Since the graham crackers are covered with the cheesecake pudding, it makes them soft of course which makes for no crunch component in the dish.  If makes this again, I think I will make the crust that is part of the 4 layer delight dessert instead of using the graham crackers.  Otherwise, this is a good summer dish.

 

 

 

Strawberry Cream Cheese Icebox Cake
2 pounds strawberries
2 sleeves graham crackers
1 8-oz. package cream cheese, at room temperature
1 14-oz. can sweetened condensed milk
2 3.4-oz. (4-serving) packages instant cheesecake flavored pudding
3 cups milk
1 12-ounce carton cool whip, divided

Clean and slice strawberries (about 1/4 inch thick); set aside. You have to do this first because the cream cheese mixture will start to set up quickly once it’s mixed up.

Line the bottom of a 3-quart 13x9 baking dish with graham crackers; set aside. Mine easily fit 6 whole crackers then I had to break up a 7th one to fill in the rest.

Combine cream cheese and sweetened condensed milk in a large bowl and beat with an electric mixer until smooth and creamy. Add pudding mixes and milk and continue mixing on low for 4-5 minutes or until mixture starts to thicken. Fold in 2 cups cool whip until smooth.

Pour half of cream cheese mixture over graham crackers. Arrange a single layer of strawberry slices over cream cheese mixture. Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture. Top cream cheese mixture with another layer of strawberries. Cover and refrigerate for 6-8 hours.

When ready to serve*, top with remaining cool whip. Crush remaining graham crackers and sprinkle crumbs over cool whip.

*my strawberries put off a little moisture after sitting in the fridge all day so I soaked it up with a clean paper towel before topping with cool whip and graham cracker crumbs.

 

 

 

Brown Sugar Pound Cake

While I was on maternity leave, I made this cake because all the pictures of it on pinterest looked so good.  I really like it.  It kind of puts you in the mind of a carrot cake without the spice taste.  The caramel drizzle is quite yummy too.  Since it is a pound cake, the cake is heavy but very moist.  I will definitely be storing this recipe away to make in the future.  Shoot, I've already made it 3 times in the past 3 months.  Ha!

 

Ingredients

• 1-1/2 cups butter, softened
• 2 cups light brown sugar, packed
• 1 cup granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 1 – 8 ounce bag of toffee bits
• 1 cup pecans, chopped
• 1 recipe CARAMEL DRIZZLE

Instructions

1. Preheat oven to 325 degrees.
2. Spray a 12 cup Bundt pan with nonstick baking spray with flour. Set aside.
3. Beat the butter until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat until just combined. Stir in toffee bits and pecans.
4. Spoon batter into prepared pan.
5. Bake until a wood pick inserted near the center of cake comes out clean, 75 to 85 minutes.
6. Cover top of cake with foil to prevent excess browning if necessary.
7. Let cake cool in pan for 30 minutes.
8. Remove from pan, and let cool completely on a wire rack. NOTE: Don’t freak out if some of the cake sticks. Mine did too. It’s because this cake is so moist. GOOD NEWS! We get to cover all the imperfections with yummy caramel!
9. Spoon Caramel Drizzle over cooled cake.

Fruit Salsa

I made this for a fish fry/bbq this past weekend.  It was soooooooo good.  I had it for the first time about 5 or so years ago at my wedding shower.  It resurfaced again at our baby shower.  I tried making it myself, and it was just as good.  Scott even liked it! ha!  Definitely a must try.  Will be very good for any gathering this summer.

Fruit Salsa with Baked Cinnamon Chips


Ingredients

2 kiwis, peeled and diced

2 Golden Delicious apples - peeled, cored and diced

8 ounces raspberries (I didn't have any raspberries, so I used pineapple)

1 (16 oz) carton of strawberries, diced

2 tablespoons white sugar (more or less to taste)

1 tablespoon brown sugar (more or less to taste)

3 tablespoons fruit preserves, any flavor (I used strawberry)

10 (10 inch) flour tortillas

melted butter or butter flavored cooking spray (I used melted butter)

Cinnamon sugar:

1 cup white sugar

2 Tablespoons cinnamon

Instructions

1.In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2.Preheat oven to 350 degrees.

3.Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).

4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be serve with cinnamon graham grackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.

Stuffed Bell Peppers-Monday Night Dinner

This was dinner Monday night.  It was oh so yummy!  I looked over several stuffed bell pepper recipes and kind of just came up with my own thing.  I must say it again, Very Yummy!

Chicken Breasts

4 green bell peppers

2 cups of brown rice

1/2 onion

1/2 a container of mushrooms

1 can of cream of mushroom

6 strips of bacon

shredded cheddar cheese

Preheat the oven to 400 degrees.  Cook the bacon in the oven for 12 to 15 minutes.  Set bacon aside.  Leave oven at 400 degrees. 

Boil brown rice and follow directions as on package.  Set rice aside.

Season about 5 chicken breasts strips to your liking.  I used garlic powder, onion powder, Mrs. Dash Tableblend, and a little cayenne pepper.  Place the chicken breasts in a foil lined dish.  Spread the cream of mushroom over the chicken breasts and put in the oven for 45 minutes to an hour.  While that is cooking, cut the caps off of the 4 bell peppers.  Set the tops aside to use in the mixture.  Discard of the seeds in the bell pepper.  Chop the mushrooms.  Dice the onion and bell pepper in a chopper.  Saute' the mushrooms, onion, and bell pepper in about 1/4 of a stick of butter. 

In a medium size bowl, cut up the chicken breasts after they are done.  Add the onion, mushrooms, and bell peppers.  Add all of the cream of mushroom from the dish that the chicken cooked in.  Then add the rice.  Mix together and add any extra seasonings to taste.

Scoop the mixture into the empty bell peppers.  I placed my bell peppers in an 8x8 dish, so they are kind of close together.  Cook them for 20 minutes.  Then take them out, sprinkle cheddar cheese, and cook an additional 5 minutes. 

Voila!  Enjoy!

Pecan Pie Bars

I recently made these pecan pie bars, and I must say that they turned out very well.  I was a little skeptical that they wouldn't turn out right, but they did.  This will be an easy dessert to wip up when I need my pecan pie fix.  The recipe is listed below.

Pecan Pie Bars


adapted from Allrecipes

Crust:

2 cups all-purpose flour

1/3 cup white sugar

1/4 teaspoon salt

2/3 cup unsalted butter, cold (10 2/3 Tablespoons)

Filling:

3 eggs

1 cup light corn syrup

1/2 cup white sugar

1/2 cup brown sugar

2 tablespoons butter, melted

1 teaspoon vanilla extract

1 2/3 cups chopped pecans



1.Preheat oven to 350 degrees. Line a 9X13 baking dish with heavy foil and spray with cooking spray.



2.In a large bowl, stir together the flour, 1/3 cup sugar, and salt. Cut in 2/3 cup butter until mixture resembles coarse crumbs. You can use a pastry blender or just two knives. Sprinkle the mixture evenly over the prepared pan, and press in firmly.



3.Bake for 20 minutes in the preheated oven.



4.While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1/2 cup white sugar, 1/2 cup brown sugar, 2 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.



5.Bake for 25-30 minutes in the preheated oven, or until set. I usually like things on the rare side and a little gooey but these you want cooked all the way through so make sure the middle is set. If the top starts getting to browned cover with aluminum foil.



6.Allow to cool completely on a wire rack before slicing into bars with a sharp knife.

Another Hit!

Ingredients



•5 pounds potatoes, peeled and cubed


•3/4 cup sour cream


•1/2 cup milk


•3 tablespoons butter


•Salt and pepper to taste


•3 cups (12 ounces) shredded cheddar cheese blend, divided


•1/2 pound sliced bacon, cooked and crumbled


•3 green onions, sliced


Directions


•Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and place in a large bowl. Add the sour cream, milk, butter, salt and pepper. Beat on medium-low speed until light and fluffy. Stir in 2 cups cheese, bacon and onions.


•Transfer to a greased 3-qt. baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through and cheese is melted. Yield: 14 servings.

Note:  I was only making this for Scott and I, so I reduced the recipe quite a bit. 

Yummy Goodness

I recently made these two new recipes, and they both turned out oh so yummy!  I just had to share.  Please enjoy!!!!!!!

Chipotle Lime Shrimp

Ingredients:

1 lb. shrimp, peeled and deveined
3 Tbsp. chopped fresh cilantro
1 Tbsp. olive oil
1 Tbsp. brown sugar
1 tsp. cumin
1/2 tsp. chipotle powder ( I used the juice from a can of actual chipotle peppers.  I also cut up some of the peppers and added that to the marinade.
1 lime, juice and zest


1. Mix the chipotle powder, cumin, brown sugar, lime zest, lime juice and cilantro in a bowl and and let marinate for 20 minutes.


2. Skewer the shrimp.  I skewed some of the peppers from the marinade along with the shrimp.


3. Oil up the grill and grill the shrimp until cooked (pink and opaque), about 2-3 minutes per side.

Classic Sangria

Ingredients:

1  750ml bottle of red wine (we used caberet sauvignon)

1  orange sliced

1  lemon sliced

1  lime sliced

3 tablespoons of sugar

2 shots of brandy (you can use more shots of brandy dependent on your preference)

1 2 liter of ginger ale

Ice

Mix the first 6 ingredients and let chill for at least 2 hours.  Add the ginger ale and ice when ready to serve.

Yummy Goodness!!!!!!!

This is a grape and strawberry platter that I made for my boss's birthday brunch at work tomorrow.  I did something a little different with the strawberries.  I got the idea from my favorite site pinterest.com.  It is as followed:

1.  Wash the strawberries and dry each strawberry with a napkin
2.   Cut off the stems
3.   Use a sharp knife to cut the center core out of the strawberry.  Discard of the core.
4.   Dip the strawberries in melted chocolate and place on a plate lined with wax paper.  Note:  I used Hershey milk chocolate chips.  I melted the chocolate in the microwave in 30 second intervals stirring the chocolate each time.  Place the strawberries in the refrigerator, so the chocolate can harden some.
5.   Combine one softened 8oz Philadelphia cream cheese with 4 cups of powdered sugar with a hand mixer.  Put in the refrigerator for a few minutes to set.
6.   Put the 1M tip in a piping bag.  Put the cream cheese mixture in the piping bag.
7.   Inject one squirt of the cream cheese mixture into each strawberry.  Chill until ready to serve.

Hopefully, my co-workers will enjoy them.  I mean, who doesn't like strawberries, cream cheese, and chocolate?

Yummy Goodness!

These Baked Buffalo Chicken Wings have become a regular meal in our house.  I recently made them this past weekend, and they were still sooooooo good.  I started making them because I wanted a chicken recipe where I could bake the chicken instead of frying it.  I mean, frying food isn't the healthiest ya know.  The thing I like about them the best is that they taste as if they are fried, but their not.  Any who, I was telling a friend of mine at work about them, and she wanted the recipe.  I thought....mmmmmmm, others may be able to endulge in these yummy wings too if I just post the recipe on my blog.  So, here ya go! 

Ingredients:

3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper ( I use more...ha!)
1/2 teaspoon garlic powder (I use more of this as well...he he he)
Paprika, black pepper, and onion powder (to taste)
1/2 teaspoon salt
20 chicken wings (I like to use wingettes, but whole wings can be used as well)
1/2 cup melted butter
1/2 cup hot pepper sauce (I use Louisiana Hot Sauce)

Directions

Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour. NOTE:  The wings do better if you can refrigerate them longer than an hour.  You can even refrigerate them overnight if you like.
Preheat oven to 400 degrees F (200 degrees C).

Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

Viola!  Enjoy the Yummy Goodness!

Chocolate Chip Cookies

We have been watching "Throwdown with Bobby Flay" on the food network.  Bobby Flay goes around and challenges common folks who have restaurants around the country and specialize in a particular dish.  The dish may be anything from sloppy joes to cuban sandwiches to belgian waffles to .....Chocolate Chip Cookies.  Yep, you guessed it.....that is what inspired me to bake these 'oh so yummy' cookies.  I baked them from scratch, and they are moist and chewy with a little crunch on the outside.  So you ask, what's the recipe to these morsels of yummy goodness....Here ya go!

1/2 stick of a butter flavored Crisco stick
1/4 cup of light brown sugar
1/2 cup of sugar
1 egg
1/2 tsp of baking powder
1/2 tsp of salt
1 tsp of vanilla
1 cup of flour
1 cup of milk chocolate chips (I used Hershey's chocolate chips, but any will do)
1 small package of chopped pecans (I did some with nuts and some without nuts)
Mix all the ingredients together, roll into small balls, and put on cookie sheets.  Bake at 350 degrees for 14 to 15 minutes.  Let cool on the cookie sheet for 5 minutes then place them on a cooling grid. 

Enjoy the Yummy Goodness!!!!

mmmmmmmmm Yum!!!!!

Chicken Alfredo Pizza

Since I tried some new recipes last weekend, I decided to try a new recipe this weekend too.  I made chicken alfredo pizza, and it was delish.  The recipe is per the Neely's ( I just love them).  Any who, I added mushrooms, sun-dried tomatoes, and green onions to the recipe.  It turned out really good.  My number one judge (Scott) loved it too.  It was so filling.  One and a half slices, and you are full.

Cookies-N-Cream Cake

For dessert, I made the Neely's cookies-n-cream cake.  The picture I took of the cake I made came out blurry, so this is a picture of it from the foodnetwork website.  The cookies-n-cream filling was the best part.  I wanted to try making this filling for quite some time now, and I am glad I did.  I think that I will fill my chocolate cupcakes that I make in the future with this filling.  I think that will be a good little surprise for someone.  All in all, this cake was very tasty.

Magically Delicious.....

Every day after I get home from work, I watch Down Home with the Neely's on Food Network.  They have so many yummy looking recipes that I want to try.  Today, I decided to do just that.  I made 3 of the Neely's recipes, and they all turned out pretty good....just ask my hubby.  They were so good that he "Kissed the Cook."  He He He! 

Any who, the menu consisted of shrimp cakes, red beans and rice, roasted broccoli and tomatoes, and cheese toast.  I will be adding all three of these recipes to my roster of things to cook in the future.  Here are some pictures of how the dishes look.  Bon Appetit!!!!!!

Shrimp Cakes

Red Beans and Rice

Roasted Broccoli and Tomatoes

I have always loved cooking.  I plan on trying some more new recipes because I just get tired of eating the same ol' same ol'.  The Neely's have inspired me to spice it up a bit in the kitchen.  I can't wait to try the next recipe.  Stay Tuned!