Saturday, September 27, 2014

Mini Strawberry Cheesecake

My friend Amie had a jewelry party last night and I volunteered to make strawberry cheesecake bars. I was in a rush yesterday and I only had a couple hours for the cheesecake to sit in the fridge before cutting them. When I took it out to cut it into squares, the cheesecake basically turned into a sloppy mushy mess. That's when I admitted defeat and ran to the grocery store to pick up some cookies before the party. When I checked on the cheesecake again this morning, the cheesecake was perfect. Go figure! The recipe turned from being a disaster to a success just by letting the cheesecake sit overnight in the fridge. I should have known better! So take my advice, and make this recipe the night before. It will save you a lot of headache!
Instead of cutting the cheesecake into squares to make bars, I decided to use a biscuit cutter to make round mini cheesecakes. They can be a little messy because the tops can slide off, but I think it makes a great look. If you are having a party i would suggest serving them in cupcake liners.

Recipe Source: roxanashomebaking

  • 1 1/2 cup graham crackers crumbs
  • 4 tablespoons butter, melted
  • 3 packages (8 oz each) cream cheese, room temperature
  • 2/3 cup sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup strawberry pie filling (Note: you can use any pie filling you like. The original recipe was made with a blueberry pie filing.)
  • Preheat the oven to 325 F. 
  • Line a 13 X 9 baking pan with parchment paper leaving some paper hanging off the sides.
  • Mix the graham cracker crumbs with the melted butter and press evenly on the bottom of the prepared pan. Place in refrigerator.
  • In a mixing bowl, combine the cream cheese and sugar. Mix until light and fluffy.
  • Mix in one egg at a time to the cream cheese mixture. 
  • Stir in vanilla extract.
  • Remove the cheesecake crust from the refrigerator. 
  • Pour 2/3 of the cheesecake filling into the pan.
  • Spoon the pie filing over the cheesecake layer.
  • Cover the pie filling with the remaining cheesecake mixture. Make sure that you do not stir the pie filling and cheesecake mixture together. You want separate layers.
  • Bake the cheesecake in the oven for 50 minutes or until center is set. 
  • Turn the oven off, open the door and let the cheesecake cool down in the oven for 1 hour.
  • Remove the cheesecake from the oven and refrigerate overnight.

Friday, September 12, 2014

Classic Peanut Butter Cookies

I was craving something sweet last night so I decided to make these peanut butter cookies. I love to make peanut butter cookies because I usually already have all the ingredients on hand. This is the perfect classic recipe. I hope you enjoy them as much as I did. Oh, and don't forget the milk!!

Recipe Source: Food Network

  • 1 cup sugar, plus extra to roll the dough in
  • 1 stick of butter
  • 1 egg
  • 1 cup peanut butter (I used chunky but any peanut butter you like will do!)
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1-1/2 cups flour
  • Preheat oven to 375 degrees
  • Spray cookie sheet with pam
  • Cream together butter and sugar in a large bowl
  • Add the egg and vanilla, mix until combined
  • Stir in your dry ingredients: salt, baking soda, and flour
  • When dough is combined, roll dough into 1 inch balls, then roll in sugar
  • Place dough balls on baking sheet
  • Flatten dough balls with fork creating a criss cross shape
  • Bake for 12 minutes

Tuesday, September 2, 2014

One Pot Vegetarian Chili

This is quite possibly the easiest chili recipe EVER. Sometimes my best meals result from being too lazy to go to the grocery store and trying to cook something based on the things I already have in my kitchen. I haven't been to the grocery store in a few days so I was only working with canned food and things in my freezer. Thankfully, I came up with this chili and it was pretty yummy!

  • Bag of frozen onions and peppers (bought in the frozen food aisle)
  • Taco seasoning packet (have 2 of the packets on hand just in case you need some more flavor)
  • Corn Starch
  • Can of corn (15 oz)
  • Can of black beans (15oz)
  • Can of pinto beans (15oz)
  • Spray a deep pan with pam and place on medium to high heat
  • Pour in about 3/4 of the frozen onions and peppers
  • While the onions and peppers are defrosting, rinse the black beans and pinto beans in a strainer
  • Pour the beans into the pan with the onions and peppers
  • Pour the entire can of corn into the pan including the liquid
  • It should look liquidy at this point but thats good!
  • Sprinkle in the taco seasoning and let the mixture boil for about 5 minutes, stirring occasionally
  • In a small dish, mix a tablespoon of corn starch into water
  • Pour corn starch mixture into the pan, stirring frequently
  • If the corn starch does not thicken the chili to your liking then you can add some more!
  • Serve with your favorite chili toppings

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